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Pork Chops with Apricot-Tomato Chutney


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.

Per serving: 225 calories; 9 g fat (2 g saturated fat, 5 g mono unsaturated fat); 66 mg cholesterol; 11 g carbohydrates; 22 g protein; 2 g fiber; 411 mg sodium; 426 mg potassium Nutrition Bonus: Selenium (55% daily value), Vitamin C (25% dv), Vitamin A (20% d

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  • 4 boneless, center-cut pork loin chops (1-1 1/4 pounds), trimmed of fat
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 14-ounce can diced fire-roasted tomatoes
  • 1/4 cup chopped dried apricots
  • 1 tablespoon lemon juice
  • 1/8 teaspoon crushed red pepper
  • 1 tablespoon chopped fresh thyme for garnish


Servings 4


Step 1

1. Preheat oven to 350°F.

2. 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.

3. Bake the pork chops until just cooked through, 8 to 10 minutes. Divide the chops and chutney among 4 plates and sprinkle with thyme.

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