Skillet Pork Chops with Apricot-Mustard Sauce from Weight Watchers in 20 Minutes Cookbook
Servings - 4 (5 ounce bone-in pork chops) Serving size - 1 (5 ounce pork bone-in chop w/ about 3 TBS. sauce) Pointsplus per svg - 7 points+
Calories - 264, Total fat - 6g, Carb - 30g, Protein - 21g, Fiber - 1g
1/2 cup apricot jam
2 TBS. coarse-grained Dijon mustard
1 TBS. reduced-sodium soy sauce
2 TBS. lime juice
1 garlic clove, minced
pinch of cayenne
4 (5 ounce) thin cut bone-in pork chops ( I used 4 ounce thin cut boneless loin cut chops)
salt and pepper, to taste
1 tsp canola oil or sprays from misto
1. Combine jam, mustard, soy sauce, lime juice garlic, and cayenne in small bowl; set aside.
2. Sprinkle the chops with salt and pepper, Heat oil or sprays from misto in large heavy nonstick skillet over medium- high heat. Add the pork chops and cook until browned, approx 4 -5 minutes on each side. Transfer to platter and keep warm in a 250 degree F oven. Add the jam mixture to the skillet and bring to a boil. Reduce the heat and simmer until the sauce thickens slightly, about three minutes. Spoon sauce over the chops and serve.