Sugar snap peas recipe teriyaki marinade

Ingredients

• 1/4 cup La Choy® Teriyaki Marinade Sauce
• 1 tablespoon La Choy® Lite Soy Sauce
• 3 medium cloves garlic clove, 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 grain, optional

Directions

1. Combine teriyaki sauce, soy sauce and garlic clove in 1-gallon resealable food storage bag. Pierce pork with fork. Increase teriyaki sauce mixture use coat every side. Marinate in refrigerator half an hour.
2. Heat oil in large skillet over medium-high temperature until hot. Remove pork from marinade, devote skillet and prepare 3 minutes per side or until pork is browned and reaches a middle internal temperature of 160°F. Discard bag with marinade.
3. Remove pork from skillet and put on serving plate keep warm.
4. Add snow peas, onion and broth to skillet. Stir in browned bits from bottom of skillet. Prepare a few minutes or until snow peas are crisp-tender. Place vegetables alongside pork. Serve with grain, if preferred.

Cook's Tips

• Sugar snap peas could be substituted with snow peas.

Diet Details

4 servings ( 1 pork chop with 1 cup peas each)

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Ingredients

• 1/4 cup La Choy® Teriyaki Marinade Sauce
• 1 tablespoon La Choy® Lite Soy Sauce
• 3 medium cloves garlic clove, 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 grain, optional

Directions

1. Combine teriyaki sauce, soy sauce and garlic clove in 1-gallon resealable food storage bag. Pierce pork with fork. Increase teriyaki sauce mixture use coat every side. Marinate in refrigerator half an hour.
2. Heat oil in large skillet over medium-high temperature until hot. Remove pork from marinade, devote skillet and prepare 3 minutes per side or until pork is browned and reaches a middle internal temperature of 160°F. Discard bag with marinade.
3. Remove pork from skillet and put on serving plate keep warm.
4. Add snow peas, onion and broth to skillet. Stir in browned bits from bottom of skillet. Prepare a few minutes or until snow peas are crisp-tender. Place vegetables alongside pork. Serve with grain, if preferred.

Cook's Tips

• Sugar snap peas could be substituted with snow peas.