Apricot Teriyaki Pork Chops Recipe

Ingredients for Apricot Teriyaki Pork Chops

• Apricot Preserves
• Low Sodium Teriyaki Sauce
• Dijon Mustard
• Ground Ginger
• Vegetable Oil
• Boneless Pork Chops
• Salt and pepper to taste
• Black Pepper
• 1 cup snow peas, trimmed
• Angel Hair Pasta
• 2 green onions, thinly sliced, for garnish
• Toasted Sesame Seeds

How to Make Apricot Teriyaki Pork Chops

1. **Prepare the Glaze:** In a small bowl, whisk together the apricot preserves, teriyaki sauce, Dijon mustard, and grated ginger. Set aside.
2. **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.
3. **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).
4. **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.
5. **Add Pasta:** Add the pasta to the boiling water and cook according to package directions, usually 2-3 minutes until al dente.
6. **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.
7. **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.