Pork Chops With Apricot-Tomato Chutney Recipe

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Nutrition per serving    (USDA % daily values)
CAL
252
FAT
28%
CHOL
47%
SOD
15%

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Ingredients for 4 servings

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

4 boneless, center-cut pork loin chops (1-1 1/4 pounds), trimmed of fat

1/8 teaspoon crushed red pepper

1 tablespoon chopped fresh thyme for garnish

1 tablespoon extra-virgin olive oil

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