Pork Chops with Apricot-Tomato Chutney (Donna's)

1  lb.		pork loin chops lean
1/4  serving		dried apricots
1  tablespoon		lemon juice
1/8  teaspoon		crushed red pepper
1  tablespoon		fresh thyme for garnish
1  tablespoon		Natural Oils Extra Virgin Olive Oil
14  ounces		Muir Glen Tomatoes - Crushed, Fire Roasted, Canned

Tip: For nutritional information on all the ingredients in Pork Chops with Apricot-Tomato Chutney (Donna's) just click on each ingredient name. Then adjust the serving size for any Pork Chops with Apricot-Tomato Chutney (Donna's) ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350
Sprinkle pork chops with salt and pepper. Heat oil in skillet over medium-medium heat until browned
Transfer to 8" square glass baking dish
Add tomatoes, apricots, lemon juice and crushed red pepper to skillet and increase heat to medium-high.
Bring to a boil and cook until sauce thickens into chutney (4-5 minutes)
Pour over chops and bake for 10 minutes