Grilled Pork Chops With Sugar Snap Saute
"A Rachel Ray recipe. Prep time includes marinade time."
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4
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
- 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.
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RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>
