Ingredients

• 1 lb fresh asparagus spears
• 1 tablespoon water
• 1 tablespoon garlic-herb butter
• ½ teaspoon seasoned salt

Steps

1. Cut asparagus into 2-inch pieces, discarding tough root ends. Place asparagus and water in microwave-safe bowl.
2. Cover and microwave on HIGH 4–5 minutes, stirring halfway through cook time, until tender. Drain, then stir in butter and seasoned salt. Serve.
Note: Microwave ovens vary; adjust time as needed.

Ingredients

• 2 tablespoons cornstarch
• ½ teaspoon seasoned salt
• Large zip-top bag
• 1 ½ lb pork center loin chops (¾-inch thick)
• 1 tablespoon herb garlic butter
• 2 teaspoons roasted garlic
• ½ cup frozen diced onions
• 2 tablespoons chopped green chiles
• 1 cup dried apricots (or canned halved peaches)
• ⅓ cup peach nectar (or canned peach juice)
• 1 (2-oz) bag pecan pieces (½ cup)

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place cornstarch and seasoned salt in zip-top bag; shake to mix. Add pork chops (wash hands); seal bag tightly and shake to coat.
2. Place butter in pan; swirl to coat. Add pork chops, using tongs, and cook 5 minutes, turning occasionally.
3. Add garlic, onions, and green chiles. Turn pork chops and cook 3 minutes, stirring occasionally.
4. Stir in apricots, nectar, and pecans; reduce to medium. Cook 3–4 minutes, stirring occasionally, and until pork is 145°F. Serve apricots and sauce over pork chops.