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.

EatingWell Test Kitchen
Source: EatingWell Magazine, October/November 2005


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees 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 Facts

205 calories; protein 19.3g; carbohydrates 11.3g; dietary fiber 1.9g; sugars 7.9g; fat 8.5g; saturated fat 2g; cholesterol 57.3mg; vitamin a iu 884IU; vitamin c 17.9mg; folate 0.8mcg; calcium 37mg; iron 1.4mg; magnesium 18.2mg; potassium 387.3mg; sodium 405mg; thiamin 0.4mg.

Reviews (1)

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Rating: 5 stars
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. Read More