"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Wednesday, July 8, 2009

Apricot-Hoisin Pork Chops With Somen

We love to try new recipes--takes the drudgery our of the daily duty of cooking. We liked this Asian tasting pork chop. The Somen noodles were great, but I don't have weekly access to these nice noodles, so I also made angel hair pasta (similar in size and texture) to see how they compared. The angel hair pasta is thicker in consistency (taking 8-10 minutes to cook) which makes them a little more chewy. Somen noodles are extremely soft and take only 2 minutes to cook. We served this with our favorite vegetables of the season.

4 servings (serving size: 1 pork chop, 2 Tablespoons sauce, and 1/2 cup noodles)

4 oz uncooked somen (wheat noodles) or angel hair pasta
1/2 cup fat-free, less-sodium chicken broth (I use regular)
1/2 cup apricot preserves (I used 1/4 cup apricot & 1/4 cup peach jams)
1 Tablespoon hoisin sauce
2 Tablespoons dark sesame oil
4 (4 oz) boneless center-cut loin pork chops (about 1/2 inch thick)
1/4 teaspoon salt
1/4 teaspoon black pepper

Cook noodles according to package directions.
While noodles cook, combine the broth, preserves, and hoisin in a medium bowl, stirring with a whisk.
Heat sesame oil in a large skillet over medium-high heat. Sprinkle pork chops with salt and pepper. Add pork to pan; cook 2 minutes on each side or until browned. Add broth mixture; bring to a boil, and cook until sauce is reduced to 1/2 cup (about 8 minutes). Serve over noodles.

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