Instructions: Sprinkle 1/4 teaspoon of the salt and all the pepper on both sides of pork rounds. Heat oil in a large nonstick skillet over medium heat. Add pork and cook 2-3 minutes per side until browned outside and barely pink inside.

Remove to a serving platter; cover loosely with foil to keep warm.

Increase heat to medium-high. Stir cornstarch into chicken broth. Pour into skillet and boil 2-3 minutes until slightly thickened and syrupy.

Remove from heat and stir in lemon peel, lemon juice and parsley. Pour over pork.

Wipe pan clean with a paper towel. Ad butter and melt over medium-high heat. Add the tomatoes and sugar snap peas. Cook, stirring often, until tomato skins begin to split and peas are crisp-tender, about 2 minutes.

Sprinkle with remaining salt. Add to platter.

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