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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 446
  • Calories from fat: 24%
  • Fat: 12g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 1.8g
  • Protein: 25.8g
  • Carbohydrate: 58.4g
  • Fiber: 2.4g
  • Cholesterol: 59mg
  • Iron: 1.4mg
  • Sodium: 505mg
  • Calcium: 42mg

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

  1. Cook noodles according to package directions.
  2. While noodles cook, combine broth, preserves, and hoisin in a medium bowl, stirring with a whisk.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Apricot-Hoisin Pork Chops with Somen Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy