Pork Chops with Apricot-Tomato Chutney

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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.

Pork Chops with Apricot-Tomato Chutney
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 35 minutes

  • 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. 4 servings

  2. Preheat oven to 350°F.

  3. 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.

  4. Bake the pork chops until just cooked through, 8 to 10 minutes. Divide the chops and chutney among 4 plates and sprinkle with thyme.


Nutritional Facts

Servings
4
Per serving
Calories
225
Carbohydrates
11g
Fat
9g
Saturated Fat
2g
Monounsaturated Fat
5g
Protein
22g
Cholesterol
66mg
Dietary Fiber
2g
Potassium
426mg
Sodium
411mg
Added Sugars
0g
Exchanges
1 fruit
3 1/2 lean meat
Carbohydrate Servings
1
Selenium (55% daily value)
Vitamin C (25% dv)
Vitamin A (20% dv).

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