Juicy, tender pork chops served with brown rice and steamed asparagus make an excellent family-friendly meal. The apricot glaze gives this dish a sweet touch.
Cooking Light APRIL 2005
Sprinkle salt and black pepper evenly over pork. Heat olive oil in a large nonstick skillet over medium-high heat; add pork. Cook 2 minutes on each side or until browned. Remove pork from pan, and keep warm.
Combine preserves, wine, and ginger in a small bowl, stirring with a whisk. Add preserves mixture to pan; simmer 4 minutes or until mixture thickens. Return pork to pan; cook 1 minute, turning to coat.
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