Double Crusted Chops

1/3 c Creamy Peanut Butter
1/3 c Pineapple Juice
2 Tbsp Green Onion, finely chopped
1 Tbsp Soy Sauce
1 Tbsp Honey
1 tsp Fresh Ginger, grated
1/2 tsp Dry Mustard
Several Dashes Tabasco Sauce
1/3 c Honey-Roasted Peanuts, finely chopped
2 Tbsp Fine Dry Bread Crumbs
1 Tbsp Sesame Seeds, toasted
4 Boneless Pork Sirloin Chops (3/4" thick)
4 oz Chinese Egg Noodles or Dried Angel Hair Pasta

DIRECTIONS
1. For peanut sauce, in a small saucepan heat peanut butter until melted. Gradually whisk in pineapple juice, green onion, soy sauce, honey, ginger, mustard, and hot pepper sauce. Set aside 2 Tbsp of peanut sauce. Keep remaining sauce warm. For crust, in a small bowl combine peanuts, bread crumbs, and sesame seeds and set aside.
2. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 6 mins. Turn chops and brush with the reserved 2 Tbsp sauce. Sprinkle chops with crust mixture. With the back of a metal spatula, press crust mixture onto chops. Cover and grill for 5-7 mins more or until chops are slightly pink in the centers and juices run clear. *See below for gas grill.
3. Meanwhile, cook noodles according to package directions and drain. Toss noodles with remaining warm peanut sauce. Serve with chops.