Soba Noodles with Brussels Sprouts and Pork Chops

Step 1: Bring a large pot of salted water to a boil. Add the soba noodles and cook as the label directs. Put the shredded brussels sprouts in a colander and drain the noodles on top of the brussels sprouts. Run under cool water to stop the cooking and drain well.

Step 2: Whisk the ponzu sauce, sesame oil and sugar in a large bowl; remove 2 tablespoons to a small bowl. Whisk the vinegar and ginger into the large bowl. Add the noodle mixture, radishes and green onion, season with a big pinch of salt and pepper and toss well.

Step 3: Toss the pork chops with the reserved 2 tablespoon ponzu sauce mixture. Heat the vegetable oil in a large nonstick skillet over medium-high heat until it just starts smoking. Carefully add the chops and any remaining marinade and cook, turning a few times, until caramelized and just cooked through, 3 to 4 minutes. Transfer to a cutting board.

Step 4: Divide the noodles among shallow bowls. Thinly slice the chops and add to the bowls. Spoon any remaining juices or glaze from the skillet over the meat.