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Ingredients
US|METRIC
2 SERVINGS
- 2 bone-in ribeye (rib) pork chops (3/4-inch thick)
- vegetable oil
- 1/2 onion (chopped)
- 1 mild green chile (chopped)
- 1 clove garlic (minced)
- 1/2 cup apricot nectar
- 1/2 cup dried apricots
- 5 tsp. honey
- 2 tsp. lemon juice
- 2 Tbsp. pecans (chopped)
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Directions
- Heat a skillet over medium-high heat. Brush chops with a little oil and brown 2 minutes on each side; remove chops from skillet. Stir onion, chile, and garlic into skillet. Cook and stir until onion is almost tender. Stir in apricot nectar, apricots, honey, lemon juice and pecans. Return chops to skillet. Cover tightly; cook over low heat for 5-6 minutes or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve chops with sauce.
NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat1g5% |
| Trans Fat0g |
| Cholesterol |
| Sodium5mg0% |
| Potassium360mg10% |
| Protein2g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber3g12% |
| Sugars22g |
| Vitamin A30% |
| Vitamin C160% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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