Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 3

Juicy, tender pork chops served with brown rice and steamed asparagus make an excellent family-friendly meal. The apricot glaze gives this dish a sweet touch.

Lori R. Jobe
Recipe by Cooking Light April 2005

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Recipe Summary

Yield:
4 servings (serving size: 1 pork chop)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle salt and black pepper evenly over pork. Heat olive oil in a large nonstick skillet over medium-high heat; add pork. Cook 2 minutes on each side or until browned. Remove pork from pan, and keep warm.

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  • Combine preserves, wine, and ginger in a small bowl, stirring with a whisk. Add preserves mixture to pan; simmer 4 minutes or until mixture thickens. Return pork to pan; cook 1 minute, turning to coat.

Nutrition Facts

246 calories; calories from fat 28%; fat 7.7g; saturated fat 2.6g; mono fat 3.8g; poly fat 0.6g; protein 23.5g; carbohydrates 17.4g; fiber 0.1g; cholesterol 67mg; iron 1.1mg; sodium 208mg; calcium 25mg.
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