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Apricot-Glazed Pork Chops and Potato Pancakes

Apricot-Glazed Pork Chops and Potato Pancakes

Nutrition Facts
  • cal. (kcal) 410
  • Serving size: 6
  • Prep: 15 mins
  • Cool: 1 hr refrigerate
  • Cook: 10 mins
  • Broil: 7 mins
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Ingredients

  • 6 potato pancakes
  • 1/4 cup all-purpose flour
  • 1/2 cup apricot jam
  • 2 teaspoons Dijon mustard
  • 6 center-cut boneless pork chops (about 5 oz each)
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup sliced almonds
  • 2 tablespoons vegetable oil
  • Broccoli or broccoli rabe (optional)

Directions

Dinner
  1. Heat broiler. Coat broiler pan with nonstick cooking spray.
  2. Dredge potato pancakes in flour and place on a plate. Refrigerate for at least 1 hour.
  3. Combine jam and mustard. Set aside. Season pork chops with salt and pepper. Place on prepared pan and broil 4 inches from heat for 3 minutes per side or until temperature reaches 145 degrees . Evenly spoon jam mixture over each chop and scatter almonds over top. Broil for 45 to 60 seconds, until nuts are lightly browned.
  4. Meanwhile, heat a large nonstick skillet over medium-high heat. Add oil and swirl around. Place potato pancakes in skillet and cook for 5 minutes. Carefully turn over with a spatula and cook for an additional 5 minutes.
  5. Serve pork and potato pancakes with sauteed broccoli or broccoli rabe, if desired.
Sauteed Broccoli
  1. Heat 1 tbsp olive oil in a large nonstick skillet over medium heat; add 3 sliced garlic cloves and cook 1 minute. Add 1 large bunch rinsed broccoli cut into florets and season with 1/4 tsp salt. Cook for 5 minutes, stirring occasionally.

Nutrition Information for Apricot-Glazed Pork Chops and Potato Pancakes

PER SERVING: 410 cal., 19 g total fat (6 g sat. fat), 71 mg chol., 582 mg sodium, 34 g carb. (3 g fiber), 26 g pro.

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