Apricot Teriyaki Pork Chops - cooking recipe

Ingredients

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

Preparation

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.