Thoroughly rinse produce and pat dry. Rinse pork chops and pat dry. Slice radish into thin rounds. Use a vegetable peeler to slice cucumber into long, thin strips. Discard the root of green onions. Slice on a bias (45 degree angle).

Place the Korean BBQ sauce and pork chops in a large mixing bowl. Season with a pinch of salt and pepper. Cover the pork chops with the sauce and let marinate for 10-15 minutes in the refrigerator before cooking.

Bring medium pot with 4 cups of water to a boil. Add the noodles to the boiling water and cook for 5-6 minutes, or until tender. Watch the noodles closely because they cook quickly. Ideally, noodles should be tender but firm. Rinse with cold water and strain well.

Add the cooked and cooled noodles, shaved cucumber, Sweet Asian Dressing, half the sesame seeds, and green onion (reserving some for garnish, if desired) to a mixing bowl. Mix together and season with a pinch of salt and pepper.

If grilling or using grill pan: preheat grill to medium-high heat, about 375°F. Cook chops on each side for 5-6 minutes, or until they begin to caramelize and firm to the touch or internal temperature reaches 145 degrees If pan-searing: warm 1 tsp. olive oil in a medium pan over medium-high heat. Add the chops and cook on each side for 6-7 minutes, or until caramelized and firm to the touch or internal temperature reaches 145 degrees

Place a serving of sesame-cucumber soba noodles in the middle of the plate. Rest a pork chop against the noodles. Top the chop with radish sprouts. Garnish the dish with remaining sesame seeds, green onions, and sliced radishes.