Apricot Pork With Almond Vegetables – a delicious recipe with pork chops, Spanish onion, apricot juice, onion soup, soy sauce, broccoli florets. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Lightly coat a medium frying pan with oil. Cook pork chops over high heat for 8 mins, or until browned on both sides. Set aside and cover with foil.
2
Reduce heat to medium. Cook onion for 5 mins, or until onion is browned and soft. Add apricot juice, 1 cup water and soup mix. Cook for 3 mins, or until sauce boils and thickens slightly. Add soy sauce. Return pork and juices to pan. Reduce heat to low, cover and simmer for 10 mins, or until pork is cooked to your liking and sauce reduces slightly.
3
Combine broccoli and 1 tbsp water in a heatproof bowl. Cover with plastic wrap and microwave on HIGH for 30-second bursts, until just tender. Add green beans and microwave for 30 seconds more, or until heated through. Drain then toss with almonds.
4
Serve pork with vegetables and rice.
915
kcal
Calories
18
g
Fat
144
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 None boneless pork chops, 1 None large Spanish onion, thinly sliced, 1/2 cup apricot juice, 2 tbsp French onion soup mix, and more.
Yes, Apricot Pork With Almond Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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