Peppercorn Pork Chops with Buttered Garlic Noodles

In a shallow glass container or a large freezer bag, smother the pork chops with about one and a half bottles of PEPPERCORN SAUCE, and allow to marinate at least 3 hours, and up to overnight.

When ready to cook, remove the pork chops from the fridge and let sit at room temperature for 30 minutes.

In a large pan, heat 1 Tbsp of the olive oil over medium heat. Add the mushrooms and a pinch of salt. Cook until softened, about 5 minutes. With a slotted spoon, transfer the mushrooms to a bowl and aside. Add the remainder of the olive oil to the pan and heat gently for one minute. Oil should be warm, but not hot. Remove the pan from the heat and add the minced garlic. Stir and let sit so the garlic infuses the oil.

Cook the egg noodles to al dente, according to package directions. Drain but do not rinse. Set aside.

Light a well-oiled grill to medium-high.

Return the pot with the olive oil and garlic to the stove, over medium heat. Add the butter, the chicken stock and the lemon juice. Bring to a light simmer, then add the noodles to the pot, along with the mushrooms and the parsley. Stir everything together well until warmed through, then remove from heat and cover to keep warm.

Remove the pork chops from the marinade (discard the marinade) and pat dry. Season with salt and pepper. Place the chops on the grill and cook for about 4 minutes, or until well browned, occasionally brushing with more PEPPERCORN SAUCE. Flip and cook another 4 minutes, continuing to baste. The internal temperature of the meat should be 150°F for medium. It will be well cooked, but slightly pink in the center. Remove the meat from the grill and tent lightly with aluminum foil.

Stir 2/3 cup of Parmesan into the noodles and divide between 4 plates. Top with the pork chops and serve immediately with extra Parmesan.