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.
Recipe courtesy of EatingWell.com
Save Recipe Print
Total:
35 min
Prep:
30 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Easy Grilled Pork Chops

Recipe courtesy of Sunny Anderson

Smothered Pork Chops

Recipe courtesy of Tyler Florence

Stuffed Pork Chops

Recipe courtesy of Family Circle Magazine

Pork Chops and Rice

Recipe courtesy of Trisha Yearwood

Baked Pork Chop

Recipe courtesy of Food Network Kitchen

Parmesan-Crusted Pork Chops

Recipe courtesy of Giada De Laurentiis

Grilled Pork Chops

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories