|4||Boneless center-cut pork loin chops, trimmed of fat|
|⅛ teaspoon||Freshly ground pepper|
|1 tablespoon||Extra virgin olive oil|
|1 - 14-ounce can||Fire-roasted tomatoes|
|¼ cup||B & R Farms Dried Apricots, chopped|
|1 tablespoon||Fresh lemon juice|
|⅛ teaspoon||Crushed red pepper|
|1 tablespoon||Chopped 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