Apricot-Teriyaki Pork



2/3 cup apricot preserves
3 tablespoons low-sodium teriyaki sauce
2 tablespoons Dijon mustard
1 teaspoon ground ginger
1 tablespoon vegetable oil
4 boneless pork chops (4 ounces each)
1/8 teaspoon salt
1/8 teaspoon black pepper
1/2 pound snow peas, trimmed
1/2 pound angel hair pasta
2 scallions, trimmed and sliced thin
1 tablespoon toasted sesame seeds

1. In a medium-size bowl, stir preserves, teriyaki sauce, mustard and ginger. Set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Season pork chops with salt and pepper and cook for 2 minutes per side or until lightly browned. Spread 1 tablespoon of the apricot preserve mixture over each chop and cook, covered, over medium-low heat for 6 minutes or until an instant-read thermometer registers 160 degrees F when inserted into thickest part of meat.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Add snow peas and cook for 3 minutes. Add pasta and cook for an additional 2 minutes or until just tender.
4. Drain pasta and snow peas and place in a large bowl. Set aside 1/4 cup of the apricot preserve mixture. Toss remaining mixture with the pasta. Garnish with scallions and sesame seeds.5Serve pasta with pork chops, spooning reserved apricot sauce on top.

Yield: 4 servings