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Apricot-Hoisin Pork Chops with Hodgson Mill Whole Wheat Thin Spaghetti

Need a tasty dinner recipe that’s kid-approved, quick to fix and won’t leave your kitchen a mess?  Of course you do!  We all need a reliable recipe to pull out when an evening gets busy and everyone is hungry.  Apricot-hoisin pork chops with Hodgson Mill Whole Wheat Thin Spaghetti is sure to please the pickiest eaters as well as the adults, and can be on the table in about 20 minutes.  Also, by using Hodgson Mill Whole Wheat Thin Spaghetti, you get the added benefit of 100% whole wheat, which has more protein than traditional white pasta or other whole-grain blends. This is especially good for children who tend to eat more noodles than anything else on their plates.

Here is the cast of characters: thick sliced, center-cut, bone-in pork chops, chicken broth, hoisin sauce, apricot preserves and Hodgson Mill Whole Wheat Thin Spaghetti.

You can use whatever cut of pork chops you prefer, but I like to use thick cut because they stay moist, and the bone-in adds a little more flavor.  Also, I didn’t have quite enough apricot preserves in my refrigerator to measure a full 2/3 cup, so I added a tablespoon of orange marmalade to even things out.  I liked how the marmalade balanced out the sweetness of the preserves, so I plan to keep making it this way and listed it as so in the directions below.  In the past, when I had a full jar, I made the recipe with apricot preserves alone and liked it really well.  Do whatever suits your fancy and accommodates the supplies you have on hand.  You can find hoisin sauce in the Asian section of most grocery stores.

Once you have your ingredients together, get a big pot of water boiling and cook the spaghetti according to the directions on the box.  It only takes a few minutes, so when it’s done and the water has been strained, put a lid over the strainer and set it aside.

While the noodles are cooking, whisk the broth, preserves and hoisin sauce together in a small bowl.

Next, heat some oil in a large skillet, sprinkle the pork chops with a little salt and brown them on both sides.  You may have to do this in two groups so your pork chops don’t get too crowded in the pan.  Overcrowding leads to steaming versus browning.  I for one, have been known to skip the two group browning method to cut down on time (and effort), but trust me, you will be happier with the results if you take a few more minutes and split up the chops in this step.

When the pork chops are browned, remove them from the pan and set aside.  Pour the broth mixture into the same pan, bring it to a boil and simmer for about three minutes.

Put the pork chops back into the pan with the broth mixture, cover and cook for about seven to eight minutes or until the pork chops are cooked through. The sauce should be at a low simmer while the chops are in the pan.   In the mean time, you can steam a vegetable, like broccoli or snow peas, to round out the meal.

Scoop some noodles onto a plate, top them with a pork chop and drizzle the whole thing with the apricot-hoisin sauce from the pan.  Add a vegetable to the side and you have a delicious dinner ready in no time at all.  Enjoy!

Apricot-Hoisin Pork Chops with Hodgson Mill Whole Wheat Thin Spaghetti

Ingredients

  • 1 16 oz box Hodgson Mill Whole Wheat Thin Spaghetti
  • 1 cup chicken broth
  • 2/3 cup apricot preserves minus one tablespoon
  • 1 Tablespoon sweet orange marmalade
  • 1 ½ Tablespoons hoisin sauce
  • 2 teaspoons oil
  • 4 thick sliced, center-cut, bone-in pork chops
  • Salt

Instructions

Cook Hodgson Mill Whole Wheat Thin Spaghetti according to the directions on the box.  While the noodles cook, whisk the broth, preserves, marmalade and hoisin sauce together in a small bowl.  Heat the oil in a large skillet over medium-high heat.  Sprinkle pork chops with salt, add to the pan and brown on each side.  Do not overcrowd the pan.  Split the chops up into two groups to brown if necessary.  Remove the pork chops and set aside.  Add the broth mixture to the pan and bring to a boil then simmer for about three minutes.  Put pork chops back into the pan with the sauce, cover and cook until the pork chops are cooked through – about seven to eight minutes.  Scoop some noodles on to a plate, top with a pork chop and drizzle with apricot-hoisin sauce.  Serve immediately.


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Author: Holly






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