Prep 10 mins
Cook 15 mins
A sweet and tangy apricot-mustard glaze makes this 30 minute meal taste as if you've slaved in the kitchen all day.
- 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
- In a small bowl, stir together the preserves, teriyaki sauce, mustard and ginger.
- In a large non-stick skillet, heat the oil over medium-high flame.
- Season chops with salt and pepper and cook for 2 minutes on each side or until lightly browned.
- 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.
- 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.
- Drain pasta and peas and place in a large serving bowl.
- Stir in all but 1/4 cup of preserves mixture. Garnish with green onions and sesame seeds.
- Serve pasta with pork chops, spooning reserved apricot-mustard-teriyaki sauce on top.
Really tasty! The Apricot mixture caramelizes nicely on the chop to give it a yumm-alicious crust. Used a frozen Asian veggie mix and chopped chives. Made for Potluck in Games.
Looks beautiful, tastes amazing. I had unexpected guests for dinner and I thought they might lick their plates they liked it so much! I used sesame oil rather than vegetable oil and served it with rice rather than noodles.
Oh my this was great. The only thing I would change would be to double the sauce to put in the noodles. The pork chops were done to perfection and the sauce was great.