Pork Chops with Apricot Tomato Chutney

4 boneless center-cut pork loin chops, trimmed of fat

¼ t salt

1/8 t freshly ground pepper

1 T extra-virgin olive oil

1 (14.4 oz) can diced fire roasted tomatoes

¼ C B & R Farms Dried Apricots, chopped

1 T fresh lemon juice

1/8 t crushed red pepper

1 T chopped fresh thyme

Preheat oven to 350F. Sprinkle pork chops with salt & pepper. Heat oil in a large skillet over medium heat. Add pork chops & cook until browned, 1-2 minutes per side. Transfer to an 8” square glass baking dish. Add tomatoes, apricots, lemon juice and crushed red pepper to the skillet & increase heat to medium high. Bring to a boil & cook, scraping up any browned bits, until the sauce thickens into chutney, 4-5 minutes. Pour chutney over the pork chops. Bake the pork chops until just cooked through, 8-10 minutes. Divide the chops and chutney among 4 plates and sprinkle with thyme. Yield: 4 servings.