|4||pork rib chops (bone-in)|
|pinch salt and peper|
|1 tbsp||vegetable oil|
|1/3 cup||slivered almonds|
|1/2 cup||thick teriyaki sauce|
|1/3 cup||chicken stock|
|1 tbsp||minced ginger root|
|2 cloves||garlic, minced|
|2 cups||snow peas, trimmed|
- Trim fat from pork. With scissors, clip edges at 1-inch (2.5 cm) intervals to prevent curling. Sprinkle with salt and pepper. In shallow Dutch oven, heat oil over medium-high heat; brown pork, 6 minutes. Transfer to plate. Drain fat from pan.
- Fry almonds over medium heat until light golden, 3 minutes. Combine teriyaki, stock, ginger, garlic and cornstarch; stir into pan.
- Return pork and any juices to pan; cover with snow peas. Reduce heat, cover and simmer until just a hint of pink remains inside pork and peas are tender-crisp, 5 minutes. Stir to coat with glaze.
Nutrition information: Calories 367; protein 32 g; total fat 21 g; sat fat 5g; carb 13 g; fibre 2 g; cholesterol 80 mg; sodium 1.531 mg