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Ingredients
US|METRIC
4 SERVINGS
- 4 pork chops (1 1/4-inch thick)
- 1/3 cup apricot halves (dried, 2 1/2 oz)
- 1 tsp. vegetable oil
- 1/3 cup green onion (sliced)
- 1/2 tsp. fennel seed (crushed)
- 2/3 cup chicken broth
- 1 tsp. cornstarch
- 1 tsp. brown sugar
- 1 Tbsp. water
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Directions
- Cut apricot halves in 2-3 pieces, forming small strips. Set aside. In skillet, cook pork chops in oil over medium-high heat 2-3 minutes per side to brown. Reduce heat; add apricots, green onion, fennel seed, and chicken broth. Cover tightly and cook 10-12 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
- Remove meat from skillet; keep warm. Combine cornstarch, brown sugar and water. Stir into skillet mixture. Cook and stir until thickened and bubbly. Cook 1 minute more.
- Serve apricot sauce with chops.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1.5g8% |
| Trans Fat0g |
| Cholesterol75mg25% |
| Sodium370mg15% |
| Potassium850mg24% |
| Protein34g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate4g1% |
| Dietary Fiber<1g2% |
| Sugars2g |
| Vitamin A6% |
| Vitamin C4% |
| Calcium2% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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