Apricot Teriyaki Pork Chops

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. 1

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

2. 2

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

3. 3

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

4. 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. 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. 6

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

7. 7

   Stir in all but 1/4 cup of preserves mixture. Garnish with green onions and sesame seeds.

8. 8

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