Apricot Pork Chops

Serve these tangy Apricot Pork Chops with a dressed baked potato and sugar snap peas for a satisfying weeknight meal. Peach preserves or orange marmalade can be used instead of apricot preserves.

Yield: 4 servings (serving size: 1 pork chop and 1 tablespoon sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 231
  • Calories from fat: 32%
  • Fat: 8.3g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.2g
  • Protein: 23.9g
  • Carbohydrate: 15.2g
  • Fiber: 0.5g
  • Cholesterol: 73mg
  • Iron: 1.2mg
  • Sodium: 345mg
  • Calcium: 24mg

Ingredients

  • Cooking spray
  • 4 (4-ounce) boneless loin pork chops
  • 1/4 cup prechopped onion
  • 1/4 cup apricot preserves
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons bottled minced garlic
  • 1/4 teaspoon salt
  • 1/4 cup sliced green onions

Preparation

  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 6 minutes on each side or until done. Remove from pan; keep warm.
  2. Add prechopped onion to pan; sauté 4 minutes or until lightly browned. Stir in preserves, soy sauce, garlic, and salt; cook 3 minutes or until thickened. Add pork to pan, turning to coat. Sprinkle with green onions.
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