Pork Chops with Apricot-Tomato Chutney

1 Review
From: EatingWell Magazine October/November 2005

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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350 °F.
  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.
  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.

Nutrition information

  • Per serving: 205 calories; 8 g fat(2 g sat); 2 g fiber; 11 g carbohydrates; 19 g protein; 1 mcg folate; 57 mg cholesterol; 8 g sugars; 0 g added sugars; 884 IU vitamin A; 18 mg vitamin C; 37 mg calcium; 1 mg iron; 405 mg sodium; 387 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit, 3.5 lean meat |

Reviews 1

May 24, 2010
profile image
By: EatingWell User
Really really good. It's also super quick and easy. I increased the amount of crushed red pepper because I like a little more spice. Instead of garnishing with fresh thyme, I just seasoned the pork chops with salt, pepper, and dried thyme. Used a meat thermometer and baked to 152 degrees then let it sit for about five min which brought the temp up to right around 158. Served with some olive oil couscous and some steamed snow peas tossed with lemon juice, salt and pepper. I would definitely make it again, plus it was a cheap dinner.