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Pork Chops, Triple Apricot

List of Ingredients

4 boneless loin pork chops, trimmed (4 oz ea)
1 tsp black pepper
1/4 cup apricot nectar
1/2 cup dried chopped apricots
1/4 cup apricot preserves
1 tbsp plus 1 tsp firmly packed brown sugar
2 tbsp reduced-sodium soy sauce
2 tbsp Worcestershire sauce
2 cloves garlic, minced
1/4 tsp ground cinnamon
1 tbsp water
1 tsp cornstarch



Recipe

Sprinkle pork chops with pepper.

In a small bowl, combine apricot nectar, dried apricots, preserves, brown sugar, soy sauce, Worcestershire sauce, garlic and cinnamon. Mix well.

Spray a large nonstick skillet with vegetable cooking spray. Cook chops over medium heat, turning once, until browned, about 4-6 minutes. Place chops on a paper towel-lined plate.

Add apricot mixture to skillet. Cook, stirring, until mixture begins to boil, about 2 minutes. Add pork chops; cover and cook until pork chops are cooked through, about 10 minutes. Place chops on a serving platter.

In a small bowl, combine water and cornstarch. Mix well. Stir cornstarch mixture into skillet; cook, stirring constantly, for 1 minute. Spoon sauce over pork chops.

From "Healthy Meals in Minutes", 1995

Serves: 4
Fat: 13.0 g
Calories: 408
Cholesterol: 112 mg
Sodium: 418 mg