This is a recipe that originally came from Rachael Ray. I have tweaked it a bit to make it cheaper and tastier. Greg is a big fan of pork chops; I am not so much a fan. However, I have found a couple meals to make with pork chops that I like, and this is one of those. This is one of the best tasting Chinese meals that I make, and as a bonus it uses healthy whole wheat noodles.
Orange Sesame Pork Chops with Whole Wheat Teriaki Noodles
1 pound whole wheat or whole grain spaghetti
5 tablespoons extra virgin olive oil
5 boneless pork loin chops,
salt and pepper to taste
3 tablespoons orange marmalade
6 tablespoons teriyaki sauce
1 teaspoon sesame oil
1 bag frozen stir fry vegetables
Bring a large pot of salted water to a boil for the pasta and cook the pasta to al dente. While the pasta cooks, heat 2 tablespoons of oil in a large skillet over medium-high heat. On a plate mix together flour, salt and pepper. Roll the chops in the flour mixture. Place chops in skillet, cooking the first side about 6 minutes, then flip and cook 4-5 minutes on the second side. Remove the chops to a plate and reserve; cover with foil. Add 3 tablespoons orange marmalade, a couple tablespoons teriyaki sauce and 1/4 cup of water to the pan; bring the sauce to a bubble and combine for 1 minute, then stir in sesame oil remove from heat. While the chops cook, heat a second skillet with 3 tablespoons oil over medium high heat. Stir fry the vegetables until cooked. Drain the pasta and toss with the stir fry vegetable and remaining teriyaki sauce, about 1/4 cup. Top the pork chops with the orange-sesame glaze. Serve the teriyaki noodles alongside.