Thai Pork Noodle Bowl

I saw this recipe in an ad for pork in the July/August edition of Food Network magazine.  I've been experimenting with pork and this will be a nice addition to my repertoire.

4 boneless pork chops

Marinade:
1/4 C. soy sauce
1/4 C. chopped cilantro
3 garlic cloves, crushed
3 tbsp. brown sugar
1 tbsp. vegetable oil
1 lime, juiced

Peanut Noodles and Sauce:
10oz. pasta (spaghetti, linguini, or angel hair)
1 lime, juiced
2 cloves, garlic finely minced
1/2 C. creamy peanut butter
1 C. hot water
2 tbsp. soy sauce

In a large baking dish, arrange pork chops evenly.  Whisk marinade ingredients together in bowl.  Set 1/4 C. marinade aside in refrigerator.  Pour remaining marinade over pork chops and marinate 20 to 30 minutes.

Meanwhile, cook pasta according to package directions.  Whisk together remaining peanut sauce ingredients in a large bowl.  Drain cooked pasta; toss with peanut sauce.  Add more soy sauce if desired.

Heat an indoor grill pan or outdoor grill to medium high.  Remove pork chops from marinade and discard excess marinade.  Place pork chops on hot grill and cook 4 minutes on each side, flipping once until internal temperature of pork measures between 145 and 160 degrees.

Transfer grilled pork chops to a cutting board and let rest 3 minutes.  Slice pork against the grain.  Pour reserved refrigerated marinade over sliced pork and serve over peanut noodles.