Chinese Pork and Veggies

• 3 T. olive oil, divided
• 1 red onion, sliced into wedges
• 3-4 thick-cut boneless pork chops
• 1/2 tsp. ginger
• 2 tsp. Chinese five-spice powder
• 1 tsp. salt
• 4-5 green onions, chopped into 1-inch sections
• 8 oz. sugar snap peas
• Splash of rice vinegar

Add 1 tablespoon of the olive oil and caramelize the red onions in a large skillet on medium to medium-high heat, stirring frequently.

While the onions are cooking, season the chops evenly with the ginger, five-spice and salt.

When the onions look almost done, add the green onions and sugar snap peas to the skillet and cook until soft. Just a minute or two. Then remove the vegetables from the pan and set aside. Add the rest of the oil to the skillet and cook the pork chops on medium-high heat for 3-4 minutes on one side. Flip them, turn the heat down to medium and cook for another 5 minutes. Turn off the heat. Add the vegetables back to the skillet and a splash of rice vinegar to deglaze the pan.

• Yields: 3-4 servings
• Preparation Time: 20 minutes