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

Serve with steamed green beans topped with toasted sliced almonds.

Jackie Mills, MS, RD
Recipe by Cooking Light January 2008

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Credit: Beau Gustafson; Melanie J. Clarke; Sabrina Bone; Mike Wilson

Recipe Summary

Yield:
4 servings (serving size: 2 pork slices and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with salt and 1/4 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until browned. Remove from pan; keep warm.

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  • Heat remaining 1 teaspoon oil in pan. Add onion to pan; sauté 3 minutes or until tender. Stir in apricots, broth, juice, garlic, and 1/8 teaspoon pepper; bring to a boil. Cook 2 minutes or until slightly thickened. Remove from heat; stir in parsley. Serve sauce with pork.

Nutrition Facts

236 calories; calories from fat 29%; fat 7.6g; saturated fat 1.8g; mono fat 4g; poly fat 0.7g; protein 23.8g; carbohydrates 15.8g; fiber 1.6g; cholesterol 63mg; iron 2.2mg; sodium 390mg; calcium 23mg.
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