Apricot Teriyaki Pork Chops

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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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Steps

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In a small bowl , stir together the preserves , teriyaki sauce , mustard and ginger.

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In a large non-stick skillet , heat the oil over medium-high flame.

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Season chops with salt and pepper and cook for 2 minutes on each side or until lightly browned.

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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.

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Meanwhile , bring a large pot of water to a full boil.

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Add snow peas and cook for 3 minutes.

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Add pasta and cook for another 2-3 minutes or until pasta is tender.

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Drain pasta and peas and place in a large serving bowl.

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Stir in all but 1 / 4 cup of preserves mixture.

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Garnish with green onions and sesame seeds.

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Serve pasta with pork chops , spooning reserved apricot-mustard-teriyaki sauce on top.

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Ingredients

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apricot preserves, low-sodium teriyaki sauce, dijon mustard, ground ginger, vegetable oil, boneless pork chops, salt, black pepper, snow peas, angel hair pasta, green onions, toasted sesame seeds