Grilled Pork Chops With Sugar Snap Saute

A Rachel Ray recipe. Prep time includes marinade time.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1⁄4 cup red wine vinegar
• 1⁄2 teaspoon dried oregano, crumbled
• 2  teaspoons olive oil
• 1⁄2 tablespoon honey
• 4  thin  pork chops
•  salt and pepper
• 1  tablespoon butter
• 1  red bell pepper, seeded and sliced into strips
• 1⁄2 lb sugar snap pea
• 1⁄2 bunch parsley, coarsely chopped

Directions

1. In a small bowl, combine vinegar, oregano, oil, and honey. Pour into a plastic bag,.
2. Add pork chops to bag and seal. Turn to coat and refrigerate for 20 minutes or overnight.
3. Preheat grill to medium; lightly oil the grate. Season the pork chops with salt and pepper. Grill turning once until cooked through, about five minutes.
4. In a large skillet, melt the butter over medium-low heat. Add the bell pepper strips and cook, tossing frequently for about 5 minutes. Add the sugar snap peas with 1/4 tsp salt and cook until crisp-tender about 2 minutes. Add the parsley and toss to coat.
5. Serve the vegetables with the pork chops.