Teriyaki Chops with Snow Peas
Teriyaki Chops with Snow Peas
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
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
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:
- Pork Chops and Chutney
- Romano Pork Chops
- Jerk Pork Chops
- Vietnamese Pork Chops
- Easy Herbed Pork Chops
Source : Canadian Living Magazine: April 2005
- Keywords : Dinner Club; Main Course; Dinner; Simmer; Pork; Teriyaki sauce; Snow peas;









