This easy 5-ingredient pork chop supper features pork chops glazed with a mixture of apricot preserves and fresh ginger.

Karen Levin
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place carrots in a medium saucepan; cover with water. Place over high heat; bring to a boil. Reduce heat; simmer uncovered 6–7 minutes or until tender.

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  • Heat a large nonstick skillet coated with cooking spray over medium heat until hot. Meanwhile, sprinkle salt and freshly ground black pepper, both to taste, over pork chops. Add chops to preheated skillet, and cook them 4 minutes per side, or until barely pink in the center. Combine preserves and ginger; add to skillet with chops. Cook until preserves are bubbly and hot, turning chops once to coat with glaze.

  • Reserve 2 tablespoons of the carrot cooking liquid. Drain carrots; return to same saucepan and toss with honey mustard. Add reserved cooking liquid and mix well; season with salt and freshly ground black pepper, both to taste. Serve carrots alongside chops.

Nutrition Facts

209 calories; fat 6g; saturated fat 2g; mono fat 3g; poly fatg; protein 18g; carbohydrates 21g; fiber 3g; cholesterol 46mg; iron 2mg; sodium 333mg; calcium 54mg.