Grilled Pork Chops With Sugar Snap Saute |
|
 |
Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
A Rachel Ray recipe. Prep time includes marinade time. Ingredients:
1/4 cup red wine vinegar |
1/2 teaspoon dried oregano, crumbled |
2 teaspoons olive oil |
1/2 tablespoon honey |
4 thin pork chops |
salt and pepper |
1 tablespoon butter |
1 red bell pepper, seeded and sliced into strips |
1/2 lb sugar snap pea |
1/2 bunch parsley, coarsely chopped |
Directions:
1. In a small bowl, combine vinegar, oregano, oil, and honey. Pour into a plastic bag,.
2. Add pork chops to bag and seal. Turn to coat and refrigerate for 20 minutes or overnight.
3. 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.
4. 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.
5. Serve the vegetables with the pork chops.
|
|