Pork Chops with Apricot-Tomato Chutney

From EatingWell: October/November 2005, The EatingWell Healthy in a Hurry Cookbook (2006) — Subscribe Now!

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 Recipe

4 servings

Active Time: 30 minutes

Total Time: 35 minutes

Nutrition Profile

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 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

Preheat oven to 350°F.
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.
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

Per serving: 242 calories; 10 g fat (3 g sat, 6 g mono); 65 mg cholesterol; 11 g carbohydrates; 25 g protein; 2 g fiber; 414 mg sodium; 441 mg potassium.

Nutrition Bonus: Selenium (55% daily value), Vitamin C (25% dv), Vitamin A (20% dv).

Exchanges: 1 fruit, 3.5 lean meat