2 boneless center cut pork chops
1/3 cup rice vinegar
1/4 cup mirin
3 tbsp. fish sauce
1-1/2 tbsp. olive oil
1-1/2 tbsp. sugar
1/2 tsp. Thai chili garlic sauce
3 oz rice vermicelli noodles
1/2 head Nappa cabbage, cored and sliced
1/2 cup cilantro leaves
2 scallions, trimmed and sliced

Slice the pork chops in half horizontally to form 4 thin-cut chops. Pound to even thickness.

In small bowl, mix together rice vinegar, mirin, fish sauce, olive oil, sugar, and Thai sauce. Combine 1/4 cup sauce with pork in resealable bag, marinate 20 minutes.

Soak vermicelli noodles as directed on package, about 8 minute, drain. Heat grill. Grill pork 3 minutes, flip, grill another 3 minutes. Remove pork to cutting board and cut into thin strips. In lg bowl, combine cabbage, cilantro, and scallions with the noodles. Toss cabbage mix with remaining dressing, top with pork.

Submitted by: Sherry Monfils