We have a fresh and light recipe in this week's Better Bites segment.

Chef Mark Kingshott demonstrates a recipe for glazed pork chops and summer veggies in the video above.

Chef Mark is a personal chef, teacher and caterer.

You can learn more about him on his website, allinonechef.net or on his Facebook page.

Summer Vegetable Saute


  • 1 zucchini sliced rounds 1/8 of an inch thick
  • ¼ cup diced onion
  • 2 cups snow peas or snap peas
  • 1 LB of asparagus cut into 1 inch strips
  • 2 cloves of garlic sliced thin
  • 2 TB olive oil
  • 1 TB lemon zest
  • ½ lemon juiced
  • Salt and Pepper to Taste
  • 2 TB parmesan


  1. Heat oil in saute pan on medium high.
  2. Add onion and cook for two minutes.
  3. Add asparagus and peas, cook for two minutes.
  4. Add zucchini and cook for two to four minutes, stirring often.
  5. Add lemon zest, lemon juice and salt and pepper.
  6. Plate and top with parmesan.
  7. Serve immediately.

Maple Soy Boneless Pork Chops


  • 4 boneless pork chops
  • ½ tsp Salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 2 TB vegetable oil
  • ¼ cup maple syrup
  • 2 TB soy sauce
  • 2 TB butter
  • 1 sprig of Rosemary


  1. Heat vegetable oil in large saute pan on medium high.
  2. Evenly divide salt, pepper and garlic powder on all four pork chops.
  3. Once oil is shimmering, add pork chops to pan and cook for two minutes, flip, add rest of ingredients.
  4. With a spoon, pour pan sauce over top of pork chops.
  5. Cook for two to three minutes.
  6. Pour some pan sauce over each pork chop, serve.