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.