- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2005
Ingredients
Method
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.
More pork chop recipes:
Nutritional facts <b>Per serving:</b> about
- Sodium 1531 mg
- Protein 32 g
- Calories 367.0
- Total fat 21 g
- Cholesterol 80 mg
- Saturated fat 5 g
- Total carbohydrate 13 g
%RDI
- Iron 21.0
- Folate 11.0
- Calcium 7.0
- Vitamin A 1.0
- Vitamin C 30.0
