1 pound whole wheat or whole grain spaghetti
5 tablespoons vegetable or light oil
5 boneless pork loin chops, 1 1/2-inches thick
Freshly ground black pepper
3 tablespoons orange marmalade
6 tablespoons teriyaki sauce
1 teaspoon sesame oil
1 bunch scallions, thinly sliced on an angle
1 cup shelled, frozen edamame
1 tablespoon black sesame seeds or toasted sesame seeds (optional)
Bring a large pot of salted water to a boil for the pasta and cook the pasta to al dente.
While the pasta cooks, heat 2 tablespoons of oil in a large skillet over medium-high heat. Season the chops with salt and pepper and cook for 6 minutes on the first side, the 4-5 minutes on the second. Remove the chops to a plate and reserve; cover with foil. Add 3 tablespoons orange marmalade, a couple tablespoons teriyaki sauce and 1/4 cup of water to the pan; bring the sauce to a bubble and combine for 1 minute, then stir in sesame oil remove from heat.
While the chops cook, heat a second skillet with 3 tablespoons oil over medium high heat. Stir fry the scallions and edamame for a couple of minutes. Drain the pasta and toss with the scallions and edamame and remaining teriyaki sauce, about 1/4 cup. Sprinkle noodles with sesame seeds, if desired.
Slice the pork or leave the chops whole and top with the orange-sesame glaze. Serve the teriyaki noodles alongside.