4 pork loin or rib chops, each 1/2 inch thick
Non-stick cooking spray
1/2 cup apricot all-fruit spread
1 tablespoon low-sodium soy sauce
1/8 teaspoon ground red pepper
1 tablespoon salad oil
1/2 pound bean sprouts
1/2 teaspoon salt
Remove stem and strings along both edges of each pea pod; set aside. Trim fat from edges of pork chops and discard. Spray nonstick 12-inch skillet with nonstick cooking spray. In hot skillet over medium-high heat, cook pork chops until well browned on both sides and pork just loses its pink color throughout.
Reduce heat to medium-low and stir into skillet with pork chops, apricot fruit spread, soy sauce, and ground red pepper. Cook until apricot fruit spread melts and sauce is heated through.
Meanwhile, in 4-quart saucepan over high heat, in hot salad oil, cook pea pods, stirring quickly and constantly, 1 minutes. Add bean sprouts and salt; continue cooking 2 to 3 minutes longer, until vegetables are tender-crisp.
Serve pork chops with pea-pod mixture.
Makes 4 servings.