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Asian Pork Chops

pork

4 trimmed boneless pork loin chops; 1 pound
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons vegetable oil
2 onions; chopped
1 cup water
1/4 cup soy sauce
2 tablespoons ketchup
1 tablespoon cornstarch
1 tablespoon liquid honey
1 sweet red pepper; sliced
1 can (8 oz) sliced water chestnuts; drained
1 1/2 cups snow peas; trimmed and halved

Season pork chops with 1/4 teaspoon salt and pepper. In skillet, heat oil over medium-high heat; cook chops for 3 to 4 minutes per side or until browned and just a hint of pink remains inside. Transfer to plate; keep warm. Add onions to pan; cook over medium heat, stirring occasionally, for 5 minutes or until softened. Whisk together water, soy sauce, ketchup, cornstarch and liquid honey. Add and boil for 3 minutes. Add sweet red pepper and water chestnuts; cover and cook over medium heat for 3 to 5 minutes or until tender. Return pork and accumulated juices to pan along with snow peas; cook, covered for 4 minutes or until tender-crisp.

Contributor: Canadian Living - September, 1999

Yield: 4 servings

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