Pork Chops with Apricot Tomato Chutney

4Boneless center-cut pork loin chops, trimmed of fat
¼ teaspoonSalt
⅛ teaspoonFreshly ground pepper
1 tablespoonExtra virgin olive oil
1 - 14-ounce canFire-roasted tomatoes
¼ cupB & R Farms Dried Apricots, chopped
1 tablespoonFresh lemon juice
⅛ teaspoonCrushed red pepper
1 tablespoonChopped fresh thyme

 

Preheat oven to 350F.

Sprinkle pork chops with salt and pepper. Heat oil in a large skillet over medium heat. Add pork chops and cook until browned, 1-2 minutes per side.

Transfer to an 8" 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, 4-5 minutes.

Pour the chutney over the pork chops. Bake the pork chops until just cooked through, 8-10 minutes.

Divide the chops and chutney among 4 plates and sprinkle with thyme.

Yield: 4 servings


Copyright 2003-2017 by Savor California. All rights reserved.