1/2 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp canola oil
2 tbsp apricot nectar
1/4 cup water
1/4 cup reduced-sodium soy sauce
1 garlic clove, minced
1/3 cup sugar-free apricot preserves
2 cups hot cooked brown rice*, optional
Sprinkle the salt and pepper evenly over the pork chops. Heat the canola oil in a large skillet over medium-high heat. Add the pork chops to the skillet and cook until browned on both sides, turning once. This should take about 10 minutes.
In a small bowl combine the apricot nectar, water, soy sauce, garlic, and preserves; mix together well.
Pour the apricot mixture over the pork in the skillet and reduce the heat to low. Cover skillet and simmer until the pork is cooked through, about 20 minutes depending on the thickness of the chops.
*Cauliflower rice may be substituted but no white rice!
Serve over the hot brown rice, if desired. Add some steamed broccoli and you have a tasty, healthy meal.
Note: This is a file photo.