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magazine fasteasyfresh pork chops and sugar snap peas with mint julep glaze
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No need to cook them! Just serve fresh sugar snap peas raw with this creamy, tangy buttermilk dressing.
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A little retro, a lot of flavor, and perfect for your next party.
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This zingy sauce works with whatever jam you have.
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When not using this pesto to dress this very green salad, you could schmear it on just about any sandwich, or stir it into scrambled eggs.
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Make sure to add the lemon juice just before serving so that the vinaigrette holds its vibrant color.
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The traditional boozy glaze is punched up in this rendition with honey, molasses, and brassy red chiles
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The aioli will appear quite tight when all the oil is incorporated, but it will loosen to a pourable consistency once the buttermilk and shallot are added.
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Quick-cooking, thin-cut pork chops can often get dry on the grill, but this ginger beer marinade keeps the lean cut moist and flavorful.
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Carla Lalli Music's ingenious shortcut for perfectly browned pork chops is the weeknight dinner cheat code we all need.
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Serving "green stuff" to kids can be a challenge. But this recipe filled with bite-size vegetables like snap peas holds plenty of appeal.
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Thick chops get all dressed up in this easy-impressive dinner, ready in 30 minutes.
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Chef Sara Kramer cooks the chops medium-rare so they stay juicy; you can also use rib chops.
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Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.
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Black-eyed peas are the perfect side for this redeye-glazed pork tenderloin.
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No one will fault you for seasoning brisket with salt and pepper, braising it in beer, and calling it a day. But follow chef Lee's method—which calls for a bath of stout, bourbon, and soy sauce; a glaze made with peach jam; and a side of easy homemade pickles if you'd like—and you're on the path to savory-and-sweet nirvana.
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