Pork Chop Teriyaki & Steamed Sugar Snap Peas

 Tonight's meal was another hit!!! Instead of adding teriyaki to the meal while cooking we marinated them in the sauce in a ziploc bag for 24 hours. Perfect! Cooked the rice in our rice cooker and steamed the fresh local sugar snap peas in the vegetable steamer for 20 min.

Marinate Pork Chops over night in Teriyaki Sauce!!!  

Ingredients

• 1 tablespoon olive oil
• 4 (4 ounce) boneless pork chops, 3/4-inch thick
• 2 cloves garlic, minced
• 2 green onions, chopped
• 1 (10.75 ounce) can Campbell's Condensed Golden Mushroom Soup
• 1 (8 ounce) can pineapple chunks, drained, reserving juice
• Hot cooked rice

Directions

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Remove the pork from the skillet.
2. Add the garlic and onions to the skillet and cook and stir for 1 minute. Stir in the soup, pineapple juice and heat to a boil. Cook for 5 minutes or until the soup mixture is slightly reduced.
3. Return the pork to the skillet. Reduce the heat to low. Stir in the pineapple. Cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the rice. Sprinkle with additional sliced green onion, if desired.