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Randy Mayor; Lydia DeGaris-Pursell Photo by: Randy Mayor; Lydia DeGaris-Pursell

Apricot-Hoisin Pork Chops with Somen

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.

Cooking Light APRIL 2002

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

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.

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
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Apricot-Hoisin Pork Chops with Somen recipe

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