Recipe courtesy of EatingWell.com

Pork Chops with Apricot-Tomato Chutney

Roasted tomatoes have a bright taste that's perfect with apricots - which are themselves a traditional bistro pairing with pork. Altogether, here's a meal that only needs couscous and some steamed cauliflower or green beans on the side.
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  • Level: Easy
  • Total: 35 min
  • Prep: 30 min
  • Cook: 5 min
  • Yield: 4 servings
  • Nutrition Info
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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

  1. Preheat oven to 350°F.
  2. 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.
  3. Bake the pork chops until just cooked through, 8 to 10 minutes. Divide the chops and chutney among 4 plates and sprinkle with thyme.