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Teriyaki Chops with Snow Peas

By The Canadian Living Test Kitchen

Tested till perfect

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Teriyaki Chops with Snow Peas

Teriyaki Chops with Snow Peas
Photography by Yvonne Duivenvoorden

This recipe makes 4 servings

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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 2 mg
% RDI: -
calcium 7
iron 21
vit A 1
vit C 30
folate 11

Ingredients

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

More pork chop recipes:

Source : Canadian Living Magazine: April 2005

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