Creamed Peas
1 Tbsp. Granulated Sugar
Kosher salt
4 Cups Fresh or Frozen Peas
3/4 Cup Heavy Cream
2 Tbsp. Butter
2 Tbsp. Fresh Parsley, finely chopped
2 Scallions, thinly Sliced
Freshly Ground Black Pepper
In a sauce pan bring 6 cups water, the sugar and 1/4 teaspoon salt to a boil.
Add the peas, bring to a simmer and cook until tender, 8 to 10 minutes for fresh peas or 3 to 4 minutes for frozen.
Drain, transfer to a bowl and keep warm.
Add the heavy cream to the pan, bring to a boil and cook until reduced by half, about 3 minutes. Whisk in the butter, then add to the peas and toss. Add the parsley and scallions, season with salt and freshly ground black pepper and toss. Serve with the pork.