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

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Need a tasty dinner recipe that’s kid-approved, quick to fix and won’t leave your kitchen a mess? 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.


  • 1 16 oz box 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
  • salt


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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