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Apricot Teriyaki Pork Chops

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“A sweet and tangy apricot-mustard glaze makes this 30 minute meal taste as if you've slaved in the kitchen all day.”

Ingredients Nutrition


  1. In a small bowl, stir together the preserves, teriyaki sauce, mustard and ginger.
  2. In a large non-stick skillet, heat the oil over medium-high flame.
  3. Season chops with salt and pepper and cook for 2 minutes on each side or until lightly browned.
  4. 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.
  5. 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.
  6. Drain pasta and peas and place in a large serving bowl.
  7. Stir in all but 1/4 cup of preserves mixture. Garnish with green onions and sesame seeds.
  8. Serve pasta with pork chops, spooning reserved apricot-mustard-teriyaki sauce on top.

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