Pork Chops with Apricot-Tomato Chutney

Wednesday, November 12th 2008, 1:21 pm
By: News 9


4 boneless, pork loin chops,
1-1/4 pounds, trimmed of fat
1/4 teaspoon salt
1/8 teaspoon ground pepper
1 Tablespoon olive oil

1 14.5 ounce can diced fire-roasted tomatoes
1/2 cup chopped dried apricots
2 Tablespoons lemon juice
1/8 teaspoon red pepper flakes

Cooking Instructions:

1. Preheat oven to 350 degrees.
2. Sprinkle pork chops with salt and pepper. Heat oil in large skillet over medium heat. Add pork chops and cook until browned about 1-2 minutes on each side.
3. Transfer cooked pork loin chops to a baking dish.
4. Add fire roasted tomatoes, apricots, lemon juice and crushed red pepper to skillet and increase the heat to medium-high.
5. Bring to a boil and cook, scraping any browned bits until the sauce thickens.
6. Pour sauce or chutney over the pork chops and bake the pork chops until cooked, about 8-10 minutes.

Serves 4

Nutrition Facts per serving:

Calories: 280

Carbohydrate: 17 grams

Protein: 21 grams
Fat: 13 grams

Sodium: 475 mg

Fiber: 2 grams

Menu suggestion: Pork Chops with Apricot-Tomato Chutney

macaroni and cheese
green beans

*Chutney can be made with dried or regular apricots
*The chutney freezes well and can be used with chicken and fish, too.