Ingredients
- 4 boneless, center-cut pork loin chops (1-1 1/4 pounds), trimmed of fat
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 14-ounce can diced fire-roasted tomatoes
- 1/4 cup chopped dried apricots
- 1 tablespoon lemon juice
- 1/8 teaspoon crushed red pepper
- 1 tablespoon chopped fresh thyme for garnish
Directions
Preheat oven to 350°F.
Sprinkle pork chops with salt and pepper. Heat oil in a large skillet over medium heat. Add the pork chops and cook until browned, 1 to 2 minutes per side. Transfer to an 8-inch-square glass baking dish. Add tomatoes, apricots, lemon juice and crushed red pepper to the skillet and increase heat to medium-high. Bring to a boil and cook, scraping up any browned bits, until the sauce thickens into chutney, 4 to 5 minutes. Pour the chutney over the pork chops.
Bake the pork chops until just cooked through, 8 to 10 minutes. Divide the chops and chutney among 4 plates and sprinkle with thyme.
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Simple and tasty
Rated: 4 stars out of 5