4 Linley Valley Pork Loin Chops
4 slices pineapple, trimmed
½ cup pineapple juice
¼ cup honey
¼ cup cider vinegar
3 tbsp Dijon mustard
½ tsp ground turmeric
1 tsp chilli flakes
½ tsp toasted sesame oil
Juice of 1 lime

250g vermicelli rice noodles
½ cup mint leaves, torn
1 fresh red chilli, sliced
¼ cup crispy shallots

1. Whisk together the pineapple juice, honey, vinegar, mustard, chilli flakes, sesame oil, and turmeric to a small pot over medium heat. Simmer, swirling occasionally, until reduced to ¾ cup, 10–15 minutes. Divide the sauce in half – reserve one half for basting the pork chops, and mix the remaining half with lime juice and set aside. 
2. Prepare vermicelli rice noodles according to the instructions on the packet and set aside. 
3. Season pork chops with salt. Grill the chops and pineapple slices on a medium high heat until brown, about 3 minutes per side. Continue to grill, turning several times and basting with the pineapple sauce, until charred and coated with a thick layer of glaze, about 4 minutes. 
4. Transfer pork chops to a wire rack and let rest for 10 minutes before slicing. Add the noodles, mint, chilli, grilled pineapple and pork to a bowl, then dress with the lime juice mix. Finish with a sprinkle of crispy shallots and serve.