Apricot-Glazed Pork Chops With Honey-Mustard Carrots

pork-apricot-carrots Recipe
Yunhee Kim
This easy 5-ingredient pork chop supper features pork chops glazed with a mixture of apricot preserves and fresh ginger.

Yield:

Makes 4 servings (serving size: 1 chop, scant 1 tablespoon glaze, and 2/3 cup carrots)

Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 209
Fat 6 g
Satfat 2 g
Monofat 3 g
Polyfat 0.0 g
Protein 18 g
Carbohydrate 21 g
Fiber 3 g
Cholesterol 46 mg
Iron 2 mg
Sodium 333 mg
Calcium 54 mg

Ingredients

1 (16-ounce) bag crinkle-cut carrot coins
4 (4-ounce) boneless center-cut loin pork chops (about 1/2-inch thick)
1/4 cup apricot preserves
2 teaspoons minced peeled fresh ginger
2 tablespoons honey mustard

Preparation

1. Place carrots in a medium saucepan; cover with water. Place over high heat; bring to a boil. Reduce heat; simmer uncovered 6–7 minutes or until tender.

2. Heat a large nonstick skillet coated with cooking spray over medium heat until hot. Meanwhile, sprinkle salt and freshly ground black pepper, both to taste, over pork chops. Add chops to preheated skillet, and cook them 4 minutes per side, or until barely pink in the center. Combine preserves and ginger; add to skillet with chops. Cook until preserves are bubbly and hot, turning chops once to coat with glaze.

3. Reserve 2 tablespoons of the carrot cooking liquid. Drain carrots; return to same saucepan and toss with honey mustard. Add reserved cooking liquid and mix well; season with salt and freshly ground black pepper, both to taste. Serve carrots alongside chops.

Note:

Karen Levin,

January 2008
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