A friend handed me this recipe and gave it a try. Now, not a week passes by that we don’t have it served over our dinner table.

INGREDIENTS

3 boneless pork chops, 1/2-inch thick, about 12 oz. total
1/2 cup bottled ginger vinaigrette salad dressing or balsamic vinaigrette
3/4 tsp. anise seed, crushed
1 7-oz. pkg. rice sticks
1/3 cup salad oil
2 cups torn romaine lettuce leaves
1-1/2 cups peeled, seeded and thinly sliced cucumber
1/2 cup coarsely chopped mint leaves
1/2 cup coarsely chopped Thai basil leaves or basil leaves
1/2 cup shredded carrot
1/4 cup chopped roasted peanuts
Fresh cilantro sprigs
Lime (optional)

DIRECTIONS

• Marinate chops in a resealable plastic bag, adding 1/4 cup ginger vinaigrette and 1/4 teaspoon anise seeds. Keep it refrigerated for 4 hours and turn bag from time to time. Drain and throw away the marinade.
• Place chops over an uncovered grill, cooking for about 8 minutes over direct medium heat. Turn meat and grill the other side for about 7 minutes. When done, transfer chops over a cutting board and leave it to stand for 5 minutes. Slice across the grain.
• Cook noodles as instructed in the packaging. Drain well and use cold water to rinse. Allow noodles to drain for 20 minutes. Cut the noodles to about 4 inches long. Toss it in a bowl along with 1/3 cup oil and the remaining anise seeds. Keep covered.
• Place lettuce, cucumber and herbs, tossing until combined. Cover with damp paper towels and keep chilled.
• Combine greens with the rest of the vinaigrette, tossing well.
• Distribute the noodles among 4 plates or shallow soup bowls. Add greens and sliced pork on top. Use carrot, peanuts and cilantro as toppings. Add a squeeze of fresh lime, if preferred.
• Makes 4 servings.