Wednesday, August 31, 2011

Apricot Honey Dijon Pork Chops

What a colorful plate! This meal combination of Apricot Honey Dijon Pork Chops, Sauteed Carrots and Green Beans with Pasta Salad was fresh and light.

When I decide to have pork chops for dinner I usually get stumped in how to prepare them. My mom always made barbeque pork chops on the grill, and although they were good, I feel intimidated by the grill.

Therefore, after researching online recipes I came across an awesome website with great looking budget friendly recipes called Budget Bytes. One recipe that stood out to me was Apricot Dijon Pork Chops and we decided to give them a try. They were fantastic and super easy.

I followed the recipe exactly except I used honey dijon mustard and boneless pork chops. Click on the link above for the complete recipe.


Sauteed Carrots and Green Beans


1 large carrot (julienne cut)
1/4 lb green beans (trimmed)
1 clove garlic (minced)
2 tbsp water
1 tbsp of butter
salt and pepper

Place carrots in microwave bowl or steam bag with water. Cook for 1 min. Place trimmed green beans into bowl and cook for an additional 1-2 mins.

Melt butter in pan and add carrots and green beans. Cook for one min. Add garlic and cook for an additional min. Season with salt and pepper.

Times may vary based on how thin you cut the carrots and your desired doneness.

Teresa's Pasta Salad


1/2 bag Wacky Mac Pasta
10-15 grape tomatoes sliced
2 tbsp red onion
2 tbsp green pepper
1/4 cup carrots
10 Kalamata olives sliced
2 tbsp crumbled feta cheese
1/4-1/2 cup of fat-free Italian dressing
salt and pepper to taste

Cook pasta per package directions. Mix all ingredients together and place in refrigerator until ready to serve.