- 4 thin pork chops (1 lb)
- 1 t. oil
- 1/2 t. each salt and crumbled sage, divided (i didn't use the sage, because the kids don't like it)
- 1/4 t. pepper, divided
- 12 cherry tomatoes
- 1 pkg. frozen peas, partially thawed (10 oz)
- 4 green onions, sliced
- 1/4 cup water
until browned and fat is partially rendered. Sprinkle with 1/4 t. salt, 1/4
t. sage and 1/8 t. pepper. Remove from skillet. Set aside.
peas, and green onions to drippings in pan. Sprinkle with remaining salt,
sage and pepper. Cook and stir 5 minutes or until peas and tomatoes are
heated through. Stir in water. Return chops to skillet.
high heat. Boil 2 minutes or until liquid is slightly reduced. Serves 4
Note: The kids gave this one a 5 star rating.
Source: My Old Recipes and My Mom