- Prep Time
- 1/2 cup red wine vinegar
- 1/2 teaspoon dried oregano, crumbled
- 2 teaspoons EVOO
- 1/2 teaspoon honey
- 4 thin, bone-in pork chops
- Salt and pepper
- 1 tablespoon butter
- 1 red bell pepper, seeded and sliced into strips
- 1/2 pound sugar snap peas
- 1/2 bunch flat-leaf parsley, coarsely chopped
In a small bowl, combine the vinegar and oregano. Whisk in the EVOO and honey. Transfer the mixture to a resealable plastic bag, add the pork and massage to coat. Refrigerate the pork in the marinade for 20 minutes or overnight.
Preheat a grill to medium; lightly oil the grate. Season the pork with salt and pepper, then grill, turning once, until just cooked through, about 5 minutes.
Meanwhile, 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, season with 1/4 tsp. salt and cook until crisp-tender, about 2 minutes more. Add the parsley and toss to coat. Serve the vegetables with the pork chops.