Teriyaki Chops with Snow Peas
Servings: 4
Ingredients:
Teriyaki Chops with Snow Peas
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 367 |
| pro | 32 g |
| total fat | 21 g |
| sat. fat | 5 g |
| carb | 13 g |
| fibre | 2 g |
| chol | 80 mg |
| sodium | 1.531 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 21% |
| vit A | 1% |
| vit C | 30% |
| folate | 11% |
Suggested Recipes
-
4 pork rib chops (bone in), 1-1/2 lb (750 g)
Pinch each salt and pepper
1 tbsp (15 mL) vegetable oil
1/3 cup (75 mL) slivered almonds
1/2 cup (125 mL) thick teriyaki sauce
1/3 cup (75 mL) chicken stock
1 tbsp (15 mL) minced gingerroot (or 1 tsp/5 mL ground)
2 cloves garlic, minced
2 tsp (10 mL) cornstarch
2 cups (500 mL) snow peas, trimmed
Preparation:
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.
Additional Information
Tags:
Main Course; Meat-Pork; Vegetables; Nuts; Fry; Make It Tonight;
Source
Canadian Living Magazine: April 2005
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