Ingredients
- 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
Description
Pork Chops With Apricot-Tomato Chutney - The Huffington Post
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