food
E V E R Y D A Y E A S Y
apricot pork with
garlic green beans
START TO FINISH 20 minutes
BUDGET $2.09 per serving
Home Plate
Up to bat to get d in n e r on the table? Round the bases
w ith these fresh and b udget-frien dly dishes.
by PEG SMITH photos ANDY LYONS recipes MARYELLYN KRANTZ food styling JILL LUST
APRICOT PORK W ITH
GARLIC GREEN BEANS
1
Tbsp. olive oil
4
1/2-inch-thick pork rib chops
Salt and ground black pepper
4
apricots, pitted and cut in wedges
2
Tbsp. honey
3
cloves garlic, sliced
1
lb. green beans, trim m ed, if desired
1
.
In an extra-large nonstick skillet heat the oil over medium-high heat;
lower heat to medium. Lightly sprinkle chops with salt and pepper. Cook
chops in hot oil for 5 minutes, turning once. Add apricots, honey, and garlic
to chops in skillet; cover and cook 5 to 7 minutes or until apricots are tender
and pork is slightly pink in center.
2
.
Meanwhile, in a 2-quart microwave-safe dish combine beans and 1 2
3
/4 cup
water.
Cook, covered, on 100% (high) power 6 minutes, stirring once; drain.
3
.
To serve, spoon cooking juices from skillet over pork, apricots, and
beans. SERVES 4.
EACH SERVING
295 cal, 14 g fat (4 gsat. fat), 57 mg chol, 207 mg sodium, 20 g carbo,
4 gfiber, 22 g pro. Daily Values: 27% vit. A, 34% vit. C, 7% calcium, 11%
iron.
BETTER HOMES AND GARDENS JUNE
2009
185
