Best 9 Pork With Sugar Snap Peas Recipes

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Incorporating pork and sugar snap peas into a delectable culinary creation is a surefire way to tantalize taste buds and satisfy appetites. With their complementary flavors and textures, these ingredients dance harmoniously in a symphony of sweet, savory, and crisp sensations. Whether you prefer a quick stir-fry, a slow-simmered stew, or an elegant oven-roasted dish, the possibilities are limitless. Embark on a culinary journey as we explore the best recipes for cooking pork with sugar snap peas, transforming simple ingredients into an extraordinary feast.

Let's cook with our recipes!

PORK TENDERLOIN WITH SUGAR SNAP PEA SALAD



Pork Tenderloin with Sugar Snap Pea Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons sliced almonds
1/4 cup chopped fresh parsley
2 tablespoons red wine vinegar
1 tablespoon plus 2 teaspoons dijon mustard
1 small clove garlic, grated
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
3 tablespoons breadcrumbs
1 large pork tenderloin (1 1/4 to 1 1/2 pounds), trimmed
1 pound sugar snap peas, trimmed
2 carrots, thinly sliced
1 large bunch watercress, trimmed

Steps:

  • Position a rack in the upper third of the oven; preheat to 400 degrees F. Spread the almonds on a baking sheet and toast in the oven until golden, 6 to 8 minutes. Transfer to a plate and let cool.
  • Increase the oven temperature to 450 degrees F. Mix the parsley, vinegar, 2 teaspoons mustard, the garlic, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Slowly whisk in the olive oil.
  • Transfer 1 tablespoon of the vinaigrette to a bowl and stir in the breadcrumbs. Set the pork on the baking sheet; season with1/2 teaspoon salt and a few grinds of pepper. Brush with the remaining 1 tablespoon mustard, then pat the breadcrumb mixture all over. Roast until the pork is golden and a thermometer inserted into the center registers 145 degrees F, 15 to 20 minutes. Let rest 5 minutes.
  • Meanwhile, put the peas and carrots in a microwave-safe bowl; add a pinch of salt and a splash of water, cover with plastic wrap and pierce a few times with a knife to vent; microwave until crisp-tender, 3 to 4 minutes. Let cool slightly. Add the watercress, almonds and the remaining vinaigrette. Slice the pork; serve with the salad.

STIR-FRIED PORK WITH SUGAR SNAP PEAS



Stir-Fried Pork With Sugar Snap Peas image

This recipe, created in the Food Network kitchens, has become a family favorite. The pork is so tender, the sugar snap peas so crisp and the Asian flavors are so wonderful. We love everything about it! Serve it with rice and you really could have a complete meal!

Provided by LifeIsGood

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb pork tenderloin, cut into 1/2 inch cubes
3 scallions, thinly sliced (white and green parts kept separate)
3 garlic cloves, minced, divided
1 inch piece fresh ginger, peeled and minced (about 1 1/2 T)
1 tablespoon low sodium soy sauce
2 teaspoons sugar
2 teaspoons cornstarch, divided
1 teaspoon sherry wine or 1 teaspoon shaohsing wine
1 teaspoon dark sesame oil
5 tablespoons peanut oil, divided
1 lb sugar snap pea, stringed
kosher salt & freshly ground black pepper, to taste
1 tablespoon hoisin sauce
hot cooked jasmine rice, for serving (optional)

Steps:

  • Mix the pork with the scallion whites, half of the garlic, half of the ginger, all of the soy sauce, all the sugar, 1 t. of the cornstarch, all of the sherry and all of the sesame oil. Marinate at room temperature for about 15 minutes.
  • Mix the remaining 1 t. cornstarch with 2 T. water and set aside.
  • Heat a large skillet or wok over high heat. Add 1 T. of the peanut oil and heat.
  • Add the sugar snap peas and the remaining garlic, ginger and stir-fry until the sugar snap peas are bright green but still crisp (about 1 minute). Season with salt and pepper to taste and then put into a large bowl.
  • Reheat the empty skillet over high heat and add 2 more T. oil.
  • Add half the pork mixture, season with salt and pepper to taste and stir-fry until lightly browned (about 2 minutes or so) Add this first batch of cooked pork to the sugar snap peas in the bowl.
  • Repeat with the rest of the oil and pork.
  • Return all the pork and sugar snap peas back to the skillet and add the hoisin and the cornstarch/water mixture. . Cook until the juices thicken (about 1 minute).
  • Mound the stir-fry on a serving platter or divide amongst 4 plates and scatter the scallion greens over the top.
  • Serve with rice, if desired.

Nutrition Facts : Calories 371.1, Fat 22.5, SaturatedFat 4.5, Cholesterol 73.8, Sodium 260.6, Carbohydrate 16.1, Fiber 4.1, Sugar 5.3, Protein 26.3

PORK WITH SUGAR SNAP PEAS



Pork With Sugar Snap Peas image

Tender pork slices are paired with pretty peas in this fast-to-fix stovetop supper from Erin Anderson of Far Hills, New Jersey. Molasses adds a slightly sweet flavor to the saucy mixture.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1 pound pork tenderloin, cut into 1/4-inch slices
2 teaspoons olive oil
2 garlic cloves, minced
10 ounces fresh or frozen sugar snap peas
3 tablespoons reduced-sodium soy sauce
2 tablespoons white wine vinegar
1 tablespoon molasses
1 tablespoon minced fresh gingerroot
1/4 teaspoon crushed red pepper flakes
Hot cooked rice

Steps:

  • In a nonstick skillet, stir-fry pork in oil for 6 minutes or until meat is no longer pink. Add garlic; cook 1 minute longer. Remove from the skillet and keep warm. , In the same pan, cook the peas, soy sauce, vinegar, molasses, ginger and red pepper flakes for 4 minutes or until peas are crisp-tender. Return pork to pan; cook for 3 minutes or until glazed. Serve with rice.

Nutrition Facts : Calories 226 calories, Fat 6g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 513mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

SUGAR SNAP PEAS



Sugar Snap Peas image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 1

1 pound sugar snap peas

Steps:

  • String both sides of the sugar snap peas. Snap off the stem tip and gently pull downward. Bring salted water to a boil, add sugar snap peas and parboil for 2 to 3 minutes or until just tender, but still crisp.

PORK CHOPS AND SUGAR SNAP PEAS WITH MINT JULEP GLAZE



Pork Chops and Sugar Snap Peas with Mint Julep Glaze image

Provided by Bon Appétit Test Kitchen

Categories     Bourbon     Sauté     Valentine's Day     Quick & Easy     Kentucky Derby     Father's Day     Dinner     Mint     Sugar Snap Pea     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 9

1/2 cup beef broth
6 tablespoons bourbon, divided
1 tablespoon (packed) dark brown sugar
1/4 teaspoon white wine vinegar
2 3/4-inch-thick pork rib chops
Ground allspice
1 tablespoon butter
4 ounces sugar snap peas
1/4 cup chopped fresh mint

Steps:

  • Stir broth, 3 tablespoons bourbon, sugar, and vinegar in small bowl until sugar dissolves. Sprinkle pork with salt, pepper, and allspice. Melt butter in medium nonstick skillet over medium-high heat. Add pork. Sauté until just cooked through, about 4 minutes per side (butter will brown). Transfer pork to platter.
  • Add bourbon mixture to skillet and bring to boil. Add sugar snap peas and cook until crisp-tender, about 2 minutes. Using slotted spoon, scatter peas over pork. Remove skillet from over heat. Add remaining 3 tablespoons bourbon to sauce in skillet. Boil over high heat until sauce is reduced to thin glaze and coats spoon lightly, about 3 minutes. Mix in mint; spoon over pork and serve.

GRILLED SPICED PORK, ORANGE-LIME GLAZE & SUGAR-SNAP PEAS WW



Grilled Spiced Pork, Orange-Lime Glaze & Sugar-Snap Peas Ww image

Entered for safe-keeping. From WW's "Simply the Best All-American". This is from California, showing Mexican and Chinese fusion influence. Each serving is 6 "thingies." Jasmine rice would be the perfect accompaniment.

Provided by KateL

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup orange marmalade
2 tablespoons fresh lime juice
1/4 teaspoon shallot, finely chopped
1 1/2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon Chinese five spice powder
12 ounces pork tenderloin (1 tenderloin)
3/4 lb sugar snap pea, trimmed
1 1/2 teaspoons safflower oil
1 1/2 teaspoons rice vinegar
1/4 teaspoon fresh ginger, peeled and grated
1/4 teaspoon salt
fresh ground black pepper, to taste

Steps:

  • Spray the grill rack with nonstick spray; prepare the grill.
  • PREPARE GLAZE:.
  • In a small saucepan, bring the marmalade, lime juice, and shallot to a boil. Boil 2 minutes. Allow to cool, then transfer half of the glaze to a small bowl.
  • PREPARE RUB:.
  • In a small bowl, blend the chili powder, sugar, 1/2 teaspoon salt, and the Chinese five-spice powder.
  • PREPARE PORK:.
  • Rub the rub all over the pork.
  • Grill 5 inches from the heat, turning and brushing with half of the glaze, until an instant-read thermometer inserted in the center of the pork reaches 160°F, 20-25 minutes.
  • PREPARE SUGAR-SNAP PEAS:.
  • In a saucepan of boiling water, cook the sugar-snaps until crisp-tender.
  • Rinse under cold water and drain.
  • Toss the sugar-snap peas with the oil, vinegar, ginger, the remaining 1/4 teaspoon salt, and the pepper. (Be sure to add the vinegar to the sugar-snap peas just before serving, or the veggie's color will dull.).
  • ASSEMBLE FOR SERVING:.
  • Gently warm the remaining glaze over low heat.
  • Slice the tenderloin, drizzle with the glaze, and serve with the sugar-snap peas.

PORK WITH SUGAR SNAP PEAS



Pork With Sugar Snap Peas image

Tender pork slices are paired with pretty peas in this fast-to-fix stovetop supper from Erin Anderson of Far Hills, New Jersey. Molasses adds a slightly sweet flavor to the saucy mixture.

Provided by Allrecipes Member

Time 20m

Yield 4

Number Of Ingredients 10

1 pound pork tenderloin, cut into 1/4-inch-thick slices
2 garlic clove (blank)s garlic cloves, minced
2 teaspoons olive or canola oil
10 ounces fresh or frozen sugar snap peas
3 tablespoons reduced-sodium soy sauce
2 tablespoons white wine vinegar or distilled vinegar
1 tablespoon molasses
¾ teaspoon ground ginger
¼ teaspoon crushed red pepper flakes
2 cups Hot cooked rice

Steps:

  • In a nonstick skillet, stir-fry pork and garlic in hot oil for 6 minutes or until meat is no longer pink. Remove from skillet. In same pan, cook the peas in soy sauce, vinegar, molasses, ginger and red pepper flakes for 4 minutes or until peas are crisp-tender. Return pork to pan; cook for 3 minutes or until glazed. Serve over rice.

Nutrition Facts : Calories 318.9 calories, Carbohydrate 33.8 g, Cholesterol 73.7 mg, Fat 6.7 g, Fiber 2.2 g, Protein 28 g, SaturatedFat 1.7 g, Sodium 461.3 mg, Sugar 3.1 g

SHRIMP, PORK, AND SUGAR SNAP PEA SPRING ROLLS



Shrimp, Pork, and Sugar Snap Pea Spring Rolls image

These rolls are so crisp it's hard to stop at just one, especially with the addition of sweet sugar snap peas in the filling.

Provided by Martha Stewart

Categories     Appetizers

Yield Makes about 3 dozen

Number Of Ingredients 15

1 tablespoon vegetable oil, plus more as needed and for frying
1/2 pound ground pork
1/2 cup minced onion
1/4 cup minced celery
1/4 cup finely grated carrot
3 garlic cloves, minced
1 tablespoon fish sauce
1/2 cup grated cabbage (3 ounces)
1/2 cup sugar snap peas (2 ounces), thinly sliced
1/2 pound shrimp, shelled and deveined, thinly sliced crosswise
Coarse salt and freshly ground pepper
10 spring-roll wrappers (8-inch square)
1 large egg yolk, lightly beaten
1 tablespoon water
Rice-Vinegar Dipping Sauce

Steps:

  • Heat oil in a medium saucepan over medium heat. Add pork, and cook, breaking it up with a spoon, until browned, about 5 minutes. Remove pork with a slotted spoon.
  • Add onion to pan, and cook until softened, about 3 minutes. Add celery, carrot, garlic, and fish sauce, and cook until vegetables are softened, about 2 minutes. Add cabbage, sugar snap peas, and shrimp, and cook until shrimp is pink and cooked through, about 2 minutes. Stir in reserved pork. Season with salt and pepper, and let cool slightly.
  • Stack spring-roll wrappers, and cut into quarters. (You should have forty 4-inch squares.)
  • Whisk yolk and water in a small bowl. Place 1 wrapper on a work surface, with 1 corner facing you. (Keep remaining wrappers covered with a damp kitchen towel.) Arrange 1 tablespoon filling in a mound in center of wrapper. Fold bottom corner over filling, then fold in sides halfway. Roll wrapper to form a tight cylinder, leaving top corner exposed. Brush top corner with egg wash, and press to seal. Cover with a damp kitchen towel. Repeat with remaining ingredients.
  • Heat 1/2 inch of oil in large, heavy skillet until it reaches 350 degrees. Working in batches, add spring rolls, seam side down, and fry, turning frequently, until golden brown, 2 to 3 minutes. (Adjust heat as necessary to keep oil at a steady temperature; add more oil if needed.) Drain on paper towels. Serve immediately with dipping sauce.

ONE-PAN PORK CHOPS WITH FETA, SNAP PEAS AND MINT



One-Pan Pork Chops With Feta, Snap Peas and Mint image

Brawny and golden brown, these seared pork chops make a hearty one-pan dinner that's rounded out by sweet sugar snap peas and loads of fresh mint. The feta, added at the end, melts into the pork and peas, spiking the sauce with its brininess. Be generous with the fresh lemon juice at the end; this rich dish gains a lot from the tang.

Provided by Melissa Clark

Categories     dinner, quick, meat, steaks and chops, vegetables, main course

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 10

2 (1 1/4-inch-thick) bone-in pork chops (about 1 pound each)
Kosher salt and black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
4 scallions, white and green parts, thinly sliced, plus more for serving
2 cups sugar snap peas, trimmed
1/2 cup chopped fresh mint or basil, plus more for serving
Large pinch of red-pepper flakes
1/2 cup crumbled feta
Lemon juice, for serving

Steps:

  • Season pork chops with salt and pepper. In a large skillet, heat oil over medium-high until shimmering.
  • Add the pork chops to skillet and sear, without moving, until dark golden, 4 to 5 minutes per side. Lower heat, cover pan and cook the pork chops for 3 minutes longer. Transfer to a plate.
  • Return the skillet to the stove and reduce heat to medium. Add butter to remaining oil in skillet, then add scallions and cook until lightly golden, 2 to 3 minutes. Add snap peas, mint, red-pepper flakes and a pinch of salt, stirring everything to coat with pan juices.
  • Making space in the skillet, return pork chops to pan, surrounding them with snap peas. If necessary, you can mound snap peas on top of pork, but make sure the meat sits directly on the bottom of pan. Scatter feta over pork and snap peas. Cover and cook over low heat until pork chops are just cooked through, 3 to 6 minutes longer.
  • Drizzle or squeeze lemon juice over the dish and sprinkle with more mint, scallions and black pepper before serving.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for crisp sugar snap peas, tender pork tenderloin, and a good quality soy sauce.
  • Don't overcook the pork: Pork tenderloin is a lean cut of meat that can easily become dry if overcooked. Cook it over medium-high heat until it reaches an internal temperature of 145 degrees Fahrenheit.
  • Use a good quality soy sauce: Soy sauce is a key ingredient in this dish, so it's important to use a good quality one. Look for a soy sauce that is dark and flavorful.
  • Add the vegetables at the end: The sugar snap peas and carrots should be added to the dish at the end of the cooking time so that they retain their crispness.
  • Serve immediately: This dish is best served immediately after it is cooked. The pork and vegetables will be at their best when they are hot and fresh.

Conclusion:

Pork with Sugar Snap Peas is a quick and easy dish that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table. Serve it with rice or noodles and a side of vegetables for a complete meal.

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