Teriyaki Pork Chops and Snow Peas
Marinated pork chops pan-fried and served with snow peas and onions cooked in the pan drippings for a delicious one-dish meal
30
Prep Time
55
Total Time
4
Servings
8
Ingredients
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Ingredients

  • 1/4 cup La Choy® Teriyaki Marinade & Sauce
  • 1 tablespoon La Choy® Lite Soy Sauce
  • 3 medium cloves garlic, minced
  • 4 boneless pork chops (4 chops = about 1 lb)
  • 1 tablespoon Pure Wesson® Vegetable Oil
  • 1 pound fresh snow peas, trimmed
  • 1 large yellow onion, sliced
  • 1/2 cup reduced-sodium chicken broth
  • Hot cooked rice, optional

Directions

  1. Combine teriyaki sauce, soy sauce and garlic in 1-gallon resealable food storage bag. Pierce pork with fork. Add to teriyaki sauce mixture; turn to coat all sides. Marinate in refrigerator 30 minutes.
  2. Heat oil in large skillet over medium-high heat until hot. Remove pork from marinade, place in skillet and cook 3 minutes per side or until pork is browned and reaches a center internal temperature of 160°F. Discard bag with marinade.
  3. Remove pork from skillet and place on serving plate; keep warm.
  4. Add snow peas, onion and broth to skillet. Stir in browned bits from bottom of skillet. Cook 5 minutes or until snow peas are crisp-tender. Place vegetables alongside pork. Serve with rice, if desired.
cooks tips decoration

Cook's Tips

  • Sugar snap peas can be substituted for snow peas.

Nutrition Facts

Serving Size4 servings ( 1 pork chop with 1 cup peas each)
Calories234

View Complete Nutrition Information

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Teriyaki Pork Chops and Snow Peas

Marinated pork chops pan-fried and served with snow peas and onions cooked in the pan drippings for a delicious one-dish meal
30
Prep Time
55
Total Time
4
Servings
8
Ingredients
starstarstarstarstar

Ingredients

  • 1/4 cup La Choy® Teriyaki Marinade & Sauce
  • 1 tablespoon La Choy® Lite Soy Sauce
  • 3 medium cloves garlic, minced
  • 4 boneless pork chops (4 chops = about 1 lb)
  • 1 tablespoon Pure Wesson® Vegetable Oil
  • 1 pound fresh snow peas, trimmed
  • 1 large yellow onion, sliced
  • 1/2 cup reduced-sodium chicken broth
  • Hot cooked rice, optional

Directions

  1. Combine teriyaki sauce, soy sauce and garlic in 1-gallon resealable food storage bag. Pierce pork with fork. Add to teriyaki sauce mixture; turn to coat all sides. Marinate in refrigerator 30 minutes.
  2. Heat oil in large skillet over medium-high heat until hot. Remove pork from marinade, place in skillet and cook 3 minutes per side or until pork is browned and reaches a center internal temperature of 160°F. Discard bag with marinade.
  3. Remove pork from skillet and place on serving plate; keep warm.
  4. Add snow peas, onion and broth to skillet. Stir in browned bits from bottom of skillet. Cook 5 minutes or until snow peas are crisp-tender. Place vegetables alongside pork. Serve with rice, if desired.

Cook's Tips

  • Sugar snap peas can be substituted for snow peas.
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