My husband and I enjoyed this recipe. I followed it as written except for adding red pepper flakes and serving over brown rice with edemame. The sauce gave it a yummy sweet heat and something different to do with the pork chops. I don't know if it's worthy of a special occasion, but I gave of 4 stars because of how easy and tasty it was. Will make again.
Apricot-Hoisin Pork Chops with Somen
Randy Mayor; Lydia DeGaris-Pursell
Serve with snow peas or broccoli.
Yield: 4 servings (serving size: 1 pork chop, 2 tablespoons sauce, and 1/2 cup noodles)
More From Cooking Light
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
- 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
- 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.
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