Apricot Glazed Pork Chops Over Fettuccine

1 large can of Apricot Nectar (11-12 oz.)
¾ cup chicken broth
3 tbs. soy sauce
1 tsp. of lemon juice, fresh or bottled
1 tbs. sesame oil
2 tbs. cornstarch
4 pork chops ¾ thick
¼  cup all-purpose flour
1 pkg. of fettuccine
½ cup of canola oil

Combine nectar, broth, soy sauce, lemon juice, sesame
oil, cornstarch in small bowl; mix until  smooth. Coat pork with flour.   In large fry pan heat canola oil in medium. Add in pork chops and cook until golden brown and cooked all the way through. Add nectar mixture to fry pan, scraping to loosen browned bits. Bring to a boil. Reduce heat to low; add pork and cook, covered, for 10 minutes or until pork is thoroughly cooked and sauce has thickened. Serve over hot fettuccine.

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