Apricot Teriyaki Pork Chops |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A sweet and tangy apricot-mustard glaze makes this 30 minute meal taste as if you've slaved in the kitchen all day. Ingredients:
2/3 cup apricot preserves |
3 tablespoons low-sodium teriyaki sauce |
2 tablespoons dijon mustard |
1 teaspoon ground ginger |
1 tablespoon vegetable oil |
4 (4 ounce) boneless pork chops |
1 dash salt |
1 dash black pepper |
1/2 lb snow peas, trimmed |
1/2 lb angel hair pasta |
2 green onions, sliced thin |
1 tablespoon toasted sesame seeds |
Directions:
1. In a small bowl, stir together the preserves, teriyaki sauce, mustard and ginger.
2. In a large non-stick skillet, heat the oil over medium-high flame.
3. Season chops with salt and pepper and cook for 2 minutes on each side or until lightly browned.
4. Spread 1 tablespoon of the preserves mixture over each pork chop, cover and cook over medium-low heat for 6 minutes or until cooked through.
5. Meanwhile, bring a large pot of water to a full boil. Add snow peas and cook for 3 minutes. Add pasta and cook for another 2-3 minutes or until pasta is tender.
6. Drain pasta and peas and place in a large serving bowl.
7. Stir in all but 1/4 cup of preserves mixture. Garnish with green onions and sesame seeds.
8. Serve pasta with pork chops, spooning reserved apricot-mustard-teriyaki sauce on top.
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