Skillet Pork Chops with Apricot-Mustard Sauce

from Weight Watchers in 20 Minutes Cookbook
www.mykitchenadventures1.blogspot.com


Servings - 4   (5 ounce bone-in pork chops)  Serving size - 1   (5 ounce pork bone-in chop w/ about 3 TBS. sauce)  Pointsplus per svg - 7 points+

Calories - 264,  Total fat - 6g,  Carb - 30g,  Protein - 21g,  Fiber - 1g

 

1/2 cup apricot jam

2 TBS. coarse-grained Dijon mustard

1 TBS. reduced-sodium soy sauce

2 TBS. lime juice

1 garlic clove, minced

pinch of cayenne

4 (5 ounce) thin cut bone-in pork chops ( I used 4 ounce thin cut boneless loin cut chops)

salt and pepper, to taste

1 tsp canola oil or sprays from misto


1.  Combine jam, mustard, soy sauce, lime juice garlic, and cayenne in small bowl; set aside.  

2.  Sprinkle the chops with salt and pepper,  Heat oil or sprays from misto in large heavy nonstick skillet over medium- high heat.  Add the pork chops and cook until browned, approx 4 -5 minutes on each side.  Transfer to platter and keep warm in a 250 degree F oven.  Add the jam mixture to the skillet and bring to a boil.  Reduce the heat and simmer until the sauce thickens slightly, about three minutes.  Spoon sauce over the chops and serve. 


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