Directions:
- In a small bowl, combine vinegar, oregano, oil, and honey. Pour into a plastic bag,.
- Add pork chops to bag and seal. Turn to coat and refrigerate for 20 minutes or overnight.
- Preheat grill to medium; lightly oil the grate. Season the pork chops with salt and pepper. Grill turning once until cooked through, about five minutes.
- In a large skillet, melt the butter over medium-low heat. Add the bell pepper strips and cook, tossing frequently for about 5 minutes. Add the sugar snap peas with 1/4 tsp salt and cook until crisp-tender about 2 minutes. Add the parsley and toss to coat.
- Serve the vegetables with the pork chops.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 73.2 Kcal (306 kJ) | ||
| Calories from fat | 46.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.13g | 8% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 3.47mg | 0% | |
| Potassium | 89.92mg | 2% | |
| Total Carbs | 5.43g | 2% | |
| Sugars | 4.4g | 18% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 0.62g | 1% | |
| Vitamin C | 44.1mg | 74% | |
| Vitamin A | 1.3mg | 45% | |
| Iron | 65.4mg | 363% | |
| Calcium | 15.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 62.41 Kcal (261 kJ) | ||
| Calories from fat | 39.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.37g | 8% | |
|---|---|---|---|
| Cholesterol | 6.51mg | 3% | |
| Sodium | 2.96mg | 0% | |
| Potassium | 76.66mg | 2% | |
| Total Carbs | 4.63g | 2% | |
| Sugars | 3.75g | 18% | |
| Dietary Fiber | 0.85g | 4% | |
| Protein | 0.53g | 1% | |
| Vitamin C | 37.6mg | 74% | |
| Vitamin A | 1.1mg | 45% | |
| Iron | 55.7mg | 363% | |
| Calcium | 13mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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