Apricot Teriyaki Pork Chops

• 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

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.

apricot preserves, teriyaki sauce, mustard, ground ginger, vegetable oil, pork chops, salt, black pepper, snow peas, angel hair pasta, green onions, sesame seeds

Taken from www.food.com/recipe/apricot-teriyaki-pork-chops-213619 (may not work)