Teriyaki Chops with Snow Peas

[migration] empty title 604 Image by: [migration] empty title 604 Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2005

Ingredients

  • 4 pork rib chops 1-1/2 lb (750 g)
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tablespoon vegetable oil
  • 1/3 cup slivered almonds
  • 1/2 cup thick teriyaki sauce
  • 1/3 cup chicken stock
  • 1 tablespoon minced gingerroot or 1 tsp/5 mL ground
  • 2 cloves garlic minced
  • 2 teaspoons cornstarch
  • 2 cups snow peas trimmed

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.

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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
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 30.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Teriyaki Chops with Snow Peas

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