Rating: 4 stars
12 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 7

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.

Michele Powers
Recipe by Cooking Light July 2005

Gallery

Credit: Randy Mayor

Recipe Summary

prep:
5 mins
cook:
18 mins
total:
23 mins
Yield:
4 servings (serving size: 1 pork chop and 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

231 calories; calories from fat 32%; fat 8.3g; saturated fat 2.5g; mono fat 3.6g; poly fat 1.2g; protein 23.9g; carbohydrates 15.2g; fiber 0.5g; cholesterol 73mg; iron 1.2mg; sodium 345mg; calcium 24mg.
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