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 c 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

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Cooking Directions

Step 1

Preheat oven to 350°F.

Step 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.

Step 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.