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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.

Source: EatingWell Magazine, October/November 2005


Recipe Summary test

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.

1 fruit, 3.5 lean meat |