Apricot-Hoisin Pork Chops with Somen

This is a really good meal!  Somen is a very thin Japanese wheat noodle.  Since my local Raley's doesn't carry somen, I used angel hair pasta, which was a great alternative.  It was surprisingly easy to pick up with a fork and really soaked up the sauce. The sauce was a little too sweet, so I added hot sauce to taste.  The pork chops that I get at Costco are very thick, so I pan-fried them low and slow to 165 degrees.  It took about 35-40 minutes.

4 servings

11 calculated points

Mourvedre

Ingredients

• 4 ounces uncooked somen (wheat noodles) or angel hair pasta
• 1 ⁄2 cup fat-free, less-sodium chicken broth
• 1 ⁄2 cup apricot preserves
• 1 tablespoon hoisin sauce
• 2 teaspoons dark sesame oil
• 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
• 1 ⁄4 teaspoon salt
• 1 ⁄4 teaspoon black pepper

Directions

Cook noodles according to package directions. While noodles cook, combine broth, preserves, and hoisin in a medium bowl, stirring with a whisk. Heat sesame oil in a large skillet over medium-high heat. Sprinkle pork chops with salt and pepper. Add pork to pan; cook 2 minutes on each side or until browned. Add broth mixture; bring to a boil, and cook until sauce is reduced to 1/2 cup (about 8 minutes). Serve over noodles.