4 Pork Rib Chops (bone In)	1 Tablespoon Minced Ginger root
Pinch Each Salt & Pepper	-(or 1 Tsp Ground)
1 Tablespoon Vegetable Oil	2 Cloves Garlic, Minced
1/3 Cup Slivered Almonds	2 Teaspoons Cornstarch
1/2 Cup Thick Teriyaki Sauce	2 Cups Snow Peas, Trimmed
1/3 Cup Chicken Stock

Trim fat from pork. With scissors, clip edges at 1 inch intervals to prevent curling. Sprinkle with salt and pepper. In shallow Dutch oven, heat oil over medium-high heat; brown pork, 6 minutes. Transfer to plate. Drain fat from pan. Fry almonds over medium heat until light golden, 3 minutes. Combine Teriyaki, stock, ginger, garlic and cornstarch; stir into pan. Return pork and any juices to pan; cover with snow peas. Reduce heat, cover and simmer until just a hint of pink remains inside pork and peas are tender-crisp, 5 minutes. Stir to coat with glaze.