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Apricot Teriyaki Pork Chops
Time: 25 mins
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
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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