Apricot Teriyaki Pork Chops

SusieQusie's Note:

A sweet and tangy apricot-mustard glaze makes this 30 minute meal taste as if you've slaved in the kitchen all day.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 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
• ½ lb snow peas , trimmed
• ½ 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.

Reviews

[Chef #1055399]

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.

[Caroline Cooks]

Really tasty! The Apricot mixture caramelizes nicely on the chop to give it a yumm-alicious crust. use a frozen Asian veggie mix and chopped chives. Made for Potluck in Games.

[MsSally]

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.