Ingredients:
· 3 tablespoons apricot nectar · 1 tablespoon plus 1-1/2 teaspoons apricot preserves · 1 tablespoon Dijon mustard · 1 tablespoon reduced-sodium soy sauce · 1 teaspoon curry powder · 2 boneless pork loin chops (5 ounces each) · 1/8 teaspoon salt · 1/8 teaspoon pepper · 1-1/2 teaspoons canola oil · 1/2 cup sliced fresh apricots
· 3 green onions, sliced
Directions:
1. In a small bowl, combine the first five ingredients; set aside. 2. Sprinkle pork chops with salt and pepper. In a small nonstick skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Remove and keep warm.
3. Add apricots and onions to the pan; sauté until onions are tender. Stir in nectar mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Serve with pork chops.
Yield: 2 servings.
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