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