Apricot-Teriyaki Pork

By Valarie

This Asian-style 30-minute meal pairs ginger and apricot sauced pork chops with a pasta and snow pea side dish.

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 boneless pork chops (4 ounces each)
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 pound snow peas, trimmed
• 1/2 pound angel hair pasta
• 2 scallions, trimmed and sliced thin
• 1 tablespoon toasted sesame seeds

Preparation

Step 1

1. In a medium-size bowl, stir preserves, teriyaki sauce, mustard and ginger. Set aside.

2. Heat oil in a large nonstick skillet over medium-high heat. Season pork chops with salt and pepper and cook for 2 minutes per side or until lightly browned. Spread 1 tablespoon of the apricot preserve mixture over each chop and cook, covered, over medium-low heat for 6 minutes or until an instant-read thermometer registers 160 degrees F when inserted into thickest part of meat.

3. Meanwhile, bring a large pot of lightly salted water to a boil. Add snow peas and cook for 3 minutes. Add pasta and cook for an additional 2 minutes or until just tender.

4. Drain pasta and snow peas and place in a large bowl. Set aside 1/4 cup of the apricot preserve mixture. Toss remaining mixture with the pasta. Garnish with scallions and sesame seeds.

5. Serve pasta with pork chops, spooning reserved apricot sauce on top.