Active Time

　　40 minutes

　　Total Time

　　40 minutes

　　Briefly soaking cashews in hot water softens them enough that you can blend them into a creamy (and gorgeously green-hued) basil-lime sauce for noodles. Top those noodles off with pan-seared pork chops and green beans for an easy summery dinner bowl.

　　

Ingredients

4 servings

　　1 cup salted, roasted cashews, divided

　　1 tsp. ground turmeric

　　1 tsp. freshly ground black pepper

　　1 3/4 tsp. kosher salt, plus more

　　2 1/2 tsp. light brown sugar, divided

　　2 large boneless center-cut pork loin chops (about 1 1/4 lb. total)

　　8 oz. vermicelli rice noodles

　　2 cups basil leaves

　　2 small serrano chiles, seeds removed

　　1 Tbsp. finely grated lime zest

　　1/3 cup fresh lime juice

　　1 Tbsp. vegetable oil

　　1 lb. green beans, trimmed, halved crosswise

　　1 cup mint leaves

　　Lime wedges (for serving)

　　

Step 1

Place 3/4 cup cashews in a blender and cover with 3/4 cup boiling water. Let soak 10 minutes.

　　

Step 2

Meanwhile, mix turmeric, pepper, 1 tsp. salt, and 1 tsp. brown sugar in a small bowl; set aside.

　　

Step 3

Working one at a time, place pork chop flat on a work surface. First, butterfly the pork chop so that it’s thinner, which will reduce cooking time and create more surface area for seasoning. Using a sharp knife and starting from an outside edge, slice three-quarters of the way through the center of chop, as though you’re slicing a bagel in half, then open it up like a book. Place butterflied chop between 2 sheets of plastic wrap or inside a heavy-duty resealable plastic bag and pound to 1/4" thin. Repeat with remaining chop. Rub chops with turmeric mixture and let sit 10 minutes.

　　

Step 4

Cook vermicelli according to package directions. Run under cold water to stop the cooking, then transfer to a large bowl.

　　

Step 5

Add basil, chiles, lime zest and juice, and remaining 1 1/2 tsp. brown sugar and 3/4 tsp. salt to cashews and cashew soaking water in blender and purée until smooth and creamy. Pour sauce over noodles and toss to combine.

　　

Step 6

Heat oil in a large heavy skillet over high until shimmering. Cook cutlets one at a time until browned and cooked through, about 2 minutes per side. Transfer to a cutting board and let rest 5 minutes. Slice into 1/2"-thick strips.

　　

Step 7

While pork rests, cook green beans in same skillet over high heat, stirring often, until lightly charred and crisp-tender, about 5 minutes.

　　

Step 8

Divide noodle mixture among bowls. Arrange pork and green beans over. Top with mint and remaining 1/4 cup cashews. Serve with lime wedges alongside.