Apricot Teriyaki Pork Chops

Name: Apricot Teriyaki Pork Chops
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
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

(5)

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.

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READY IN: 25mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.

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