Sunday, May 15, 2005

Apricot-Sesame Pork Chops with Teriyaki Whole-Wheat Noodles

Apricot-Sesame Pork Chops with Teriyaki Whole-Wheat Noodles (Adapted from Rachael Ray)

12 ounces whole-wheat spaghetti
2 1/2 tablespoons canola oil
4 4-ounce boneless pork loin chops
salt and fresh ground black pepper
3 tablespoons apricot marmalade
5 tablespoons teriyaki sauce, divided
1/4 cup vegetable broth
1 teaspoon toasted sesame oil
1/2 cup thinly sliced scallions
1 cup shelled edamame
1 tablespoon black sesame seeds

In a large pot of boiling salted water, add pasta and cook according to package directions.

Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Season pork with salt and pepper - add to the skillet and cook until done, turning once, about 7 to 10 minutes. Transfer pork chops to a plate and cover to keep warm.

Stir apricot marmalade, 2 tablespoons teriyaki sauce, broth and sesame oil into the skillet - bring to a simmer, stirring, and let cook for 1 minute. Stir in sesame oil and remove from the heat.

While waiting for the pork to cook, heat remaining 1 1/2 tablespoons oil over medium-high. Add scallions and edamame - cook, stirring, for two minutes. Drain pasta and stir into the skillet, along with remaining 3 tablespoons teriyaki sauce. Sprinkle noodles with sesame seeds.

Slice pork chops and serve with warm orange-sesame glaze. Serve noodles alongside.

Makes 4 servings.

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