Apricot-Teriyaki Pork

This Asian-style 30-minute meal pairs ginger and apricot sauced pork chops with a pasta and snow pea side dish.

Apricot-Teriyaki Pork
Servings: 4 Prep 10 mins Cook 15 mins


  • 2/3 cup apricot preserves
  • 3 tablespoons low-sodium teriyaki sauce
  • 2 tablespoons Dijon mustard
  • 1 teaspoon ground ginger
  • 1 tablespoon vegetable oil
  • 4 boneless pork chops (4 ounces each)
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 pound snow peas, trimmed
  • 1/2 pound angel hair pasta
  • 2 scallions, trimmed and sliced thin
  • 1 tablespoon toasted sesame seeds

Make It

1. In a medium-size bowl, stir preserves, teriyaki sauce, mustard and ginger. Set aside.

2. Heat oil in a large nonstick skillet over medium-high heat. Season pork chops with salt and pepper and cook for 2 minutes per side or until lightly browned. Spread 1 tablespoon of the apricot preserve mixture over each chop and cook, covered, over medium-low heat for 6 minutes or until an instant-read thermometer registers 160 degrees F when inserted into thickest part of meat.

3. Meanwhile, bring a large pot of lightly salted water to a boil. Add snow peas and cook for 3 minutes. Add pasta and cook for an additional 2 minutes or until just tender.

4. Drain pasta and snow peas and place in a large bowl. Set aside 1/4 cup of the apricot preserve mixture. Toss remaining mixture with the pasta. Garnish with scallions and sesame seeds.

5. Serve pasta with pork chops, spooning reserved apricot sauce on top.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 555, Fat, total (g): 11, chol. (mg): 78, sat. fat (g): 2, carb. (g): 75, fiber (g): 3, pro. (g): 37, sodium (mg): 692, Percent Daily Values are based on a 2,000 calorie diet.