Pork Chops with Apricot-Tomato Chutney
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.
- 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
- 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.
Per serving: 242 calories; 10 g fat (3 g sat, 6 g mono); 65 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 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
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- Total Time
- 45 minutes or less
- Main Ingredient
- Preparation/ Technique
- Type of Dish
- Main dish, meat
- Ease of Preparation
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