- 1 pkg. (16 oz) Hodgson Mill Whole Wheat Thin Spaghetti
- 1 cup chicken broth
- 2/3 cup minus 1 Tbsp apricot preserves
- 1 Tbsp. sweet orange marmalade
- 1-1/2 Tbsp. hoison sauce
- 2 tsp. olive oil
- 4 thick sliced bone-in pork chops, center cut
Cook Hodgson Mill Whole Wheat Thin Spaghetti according to the directions on the box. Cover and keep warm.
In a small bowl, whisk together broth, preserves, marmalade and hoisin sauce. Heat the oil in a large skillet or pot over medium-high heat. Season pork chops with salt, add to the pan and brown several minutes on each side. Do not overcrowd; split the chops up into groups to brown if necessary. Remove chops from pan and set aside.
Add broth mixture to the pan and bring to a boil; then simmer for about three minutes. Add pork chops back into pan with sauce, cover and cook until cooked through – about seven to eight minutes. Serve immediately with cooked .Whole Wheat Thin Spagehtti and a drizzle of sauce. Great with steamed broccoli or asian veggies on the side.
makes 4 pork chops
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