Served as main course. Non-vegetarian dish.

American

2/3 cup Apricot preserves

3 Tablespoons low-sodium Teriyaki Sauce

2 Tablespoons Dijon Mustard

1 teaspoon ground Ginger

1 Tablespoon Vegetable Oil

4 (4 ounce) boneless Pork Chops

1 dash Salt

1 dash Black Pepper

1/2 lb Snow Peas, trimmed

1/2 lb Angel Hair Pasta

2 Green Onions, sliced thin

1 Tablespoon toasted Sesame Seeds

In a small bowl, stir together the preserves, teriyaki sauce, mustard and ginger. In a large non-stick skillet, heat the oil over medium-high flame. Season chops with salt and pepper and cook for 2 minutes on each side or until lightly browned. Spread 1 tablespoon of the preserves mixture over each pork chop, cover and cook over medium-low heat for 6 minutes or until cooked through. Meanwhile, bring a large pot of water to a full boil. Add snow peas and cook for 3 minutes. Add pasta and cook for another 2-3 minutes or until pasta is tender. Drain pasta and peas and place in a large serving bowl. Stir in all but 1/4 cup of preserves mixture. Garnish with green onions and sesame seeds. Serve pasta with pork chops, spooning reserved apricot-mustard-teriyaki sauce on top.

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 4

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