Apricot Teriyaki Pork Chops

READY IN: 25mins
Recipe by SusieQusie

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

Top Review by Caroline Cooks

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.

Ingredients Nutrition

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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