Teriyaki Chops with Snow Peas


Teriyaki Chops with Snow Peas


Quantity Ingredients
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 tsp cornstarch
2 cups snow peas, trimmed


  1. 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.
  2. Fry almonds over medium heat until light golden, 3 minutes. Combine teriyaki, stock, ginger, garlic and cornstarch; stir into pan.
  3. 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

Source: www.canadianliving.com