Apricot-Hoisin Pork Chops with Somen

Randy Mayor; Lydia DeGaris-Pursell
Apricot preserves and hoisin sauce pair perfectly with pork chops in this Asian-inspired pork supper.  Serve with snow peas or broccoli for a satisfying meal.

Yield:

4 servings (serving size: 1 pork chop, 2 tablespoons sauce, and 1/2 cup noodles)

Recipe from

Nutritional Information

Calories 446
Caloriesfromfat 24 %
Fat 12 g
Satfat 3.8 g
Monofat 5.2 g
Polyfat 1.8 g
Protein 25.8 g
Carbohydrate 58.4 g
Fiber 2.4 g
Cholesterol 59 mg
Iron 1.4 mg
Sodium 505 mg
Calcium 42 mg

Ingredients

4 ounces uncooked somen (wheat noodles) or angel hair pasta
1/2 cup fat-free, less-sodium chicken broth
1/2 cup apricot preserves
1 tablespoon hoisin sauce
2 teaspoons dark sesame oil
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/4 teaspoon salt
1/4 teaspoon black pepper

Preparation

Cook noodles according to package directions.

While noodles cook, combine broth, preserves, and hoisin in a medium bowl, stirring with a whisk.

Heat sesame oil in a large skillet over medium-high heat. Sprinkle pork chops with salt and pepper. Add pork to pan; cook 2 minutes on each side or until browned. Add broth mixture; bring to a boil, and cook until sauce is reduced to 1/2 cup (about 8 minutes). Serve over noodles.

Note:

April 2002