Peach preserves or orange marmalade can be used instead of apricot preserves. Serve these tangy chops with a dressed baked potato and sugar snap peas.
INGREDIENTS
Cooking spray
4 (4-ounce) boneless loin pork chops
1/4 cup prechopped onion
1/4 cup apricot preserves
1 tablespoon low-sodium soy sauce
2 teaspoons bottled minced garlic
1/4 teaspoon salt
1/4 cup sliced green onions
DIRECTIONS
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.
Yield: 4 servings (serving size: 1 pork chop and 1 tablespoon sauce)
NUTRITION PER SERVING
CALORIES 231(32% from fat); FAT 8.3g (sat 2.5g,mono 3.6g,poly 1.2g); PROTEIN 23.9g; CHOLESTEROL 73mg; CALCIUM 24mg; SODIUM 345mg; FIBER 0.5g; IRON 1.2mg; CARBOHYDRATE 15.2g
Michele Powers
Cooking Light, JULY 2005
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.
