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1
Place chops in large self-sealing plastic bag; combine marinade ingredients in small bowl and pour over chops.
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2
Seal bag and refrigerate 1 to 4 hours.
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3
Remove from refrigerator 30 minutes prior to grilling.
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4
Meanwhile, spray cold grill grate with vegetable oil cooking spray.
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5
Prepare medium-hot fire in charcoal grill or preheat gas grill to medium-high.
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6
Arrange coals or burners so there is a medium zone for finishing chops.
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7
When ready to grill, remove chops from marinade (discarding marinade).
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8
Grill pork directly over medium-high fire until seared, 3 minutes per side.
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9
Slide chops to cooler part of grill, cover, and continue to grill until the internal temperature reaches 155 degrees F, about 5 minutes longer.
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10
Transfer to cutting board and let rest for 5 minutes before slicing.
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11
While pork is resting, soak rice noodles in very hot water for 10 minutes, then drain.
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12
Arrange stack of large lettuce leaves attractively on large serving platter.
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13
Place carrots, cucumber, rice noodles, and cilantro leaves in small dishes and arrange on serving platter.
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14
Combine sauce ingredients and transfer sauce to small bowl or ramekin.
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15
Cut pork into thin slices.
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16
If desired, lay 3 medium-sized leaves of lettuce on serving platter and arrange pork on lettuce.
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17
To assemble, let each guest place a lettuce leaf on an appetizer plate.
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18
Mound a bit of rice noodles, carrot, and cucumber on lettuce; top with a few slices of pork.
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19
Drizzle with sauce and add a couple cilantro leaves.
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20
Fold over the lettuce to form a roll and enjoy.
