Ingredients for Apricot Teriyaki Pork Chops
- 1/2 cup apricot preserves
- 1/4 cup low sodium teriyaki sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon ground ginger
- 1 tablespoon vegetable oil
- 4 (4 ounce) boneless pork chops
- salt, to taste
- black pepper, to taste
- 1 cup fresh snow peas
- 8 ounces angel hair pasta
- 2 green onions, sliced
- 1 teaspoon toasted sesame seeds
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How to Make Apricot Teriyaki Pork Chops
- **Prepare the Glaze:** In a small bowl, whisk together the apricot preserves, teriyaki sauce, Dijon mustard, and grated ginger. Set aside.
- **Cook the Pork Chops:** Season pork chops generously with salt and pepper. Heat the vegetable oil in a large non-stick skillet over medium-high heat. Cook the pork chops for 2-3 minutes per side, until lightly browned.
- **Glaze and Finish Pork Chops:** Spread 1 tablespoon of the apricot-mustard-teriyaki glaze over each pork chop. Reduce heat to medium-low, cover the skillet, and cook for 6-8 minutes, or until the pork chops are cooked through and the internal temperature reaches 145°F (63°C).
- **Cook the Pasta and Snow Peas:** While the pork chops are cooking, bring a large pot of salted water to a boil. Add the snow peas and cook for 2-3 minutes until bright green and crisp-tender.
- **Add Pasta:** Add the pasta to the boiling water and cook according to package directions, usually 2-3 minutes until al dente.
- **Combine and Serve:** Drain the pasta and snow peas. Add to a large bowl and stir in all but 1/4 cup of the apricot-mustard-teriyaki glaze. Toss to coat.
- **Garnish and Enjoy:** Divide the pasta among plates. Top with a pork chop, spooning the reserved glaze over the pork chop and pasta. Garnish with sliced green onions and sesame seeds. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
108g
Fat
18g
Carbs
27g
