Pork Chops with Apricot-Tomato Chutney

Pork Chops with Apricot-Tomato Chutney(Adapted from EW)

4 - 4 to 6 ounce boneless, center-cut pork loin chops, trimmed of fat
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
1 14.5-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

Preheat oven to 350°F.

Sprinkle pork chops with salt and pepper. Heat oil in a large skillet over medium heat. Add the pork chops and cook until browned, about 2 minutes per side. Transfer to an 8X8"square glass baking dish coated with cooking spray. 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.

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

Serves 4