Skillet Pork Chops Apricot-Mustard Sauce

Ingredients:

• 1/2 cup apricot jam
• 2 tbsp. coarse-grained Dijon mustard
• 1 tbsp. reduced-sodium soy sauce
• 2 tbsp. lime juice
• 1 garlic clove, minced
• pinch cayenne pepper
• 4 (5 oz.) boneless pork loin chops
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. extra-virgin olive oil

Makes 4 Servings (1 pork chop & 3 tablespoons per serving)

1. Combine the jam, mustard, soy sauce, lime juice, garlic, and cayenne in a small bowl; set aside.
2. Sprinkle the pork chops with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the pork chops and cook until browned and cooked through, 4-5 minutes on each side; transfer to a platter to keep warm. Add the jam mixture to the skillet and bring to a boil. Reduce the heat and simmer until the sauce thickens slightly, about 3 minutes. Spoon the sauce over the chops.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is what I call an elegant dinner dish. Apricot preserves mixed with Dijon mustard is absolutely delicious. If you don't have lime juice on hand, substitute apple cider vinegar because apple cider vinegar goes well with pork chops.