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Under 30 Minutes

Under 30 Minutes

Crispy Apricot Pork Chops

There's no need to fry in a lot of oil to get a crisp breadcrumb crust. Before baking, moisten the crumbs with a little oil; coat the pork, chicken, or fish, and bake until golden.

  • prep: 10 mins
    total time: 25 mins
  • servings: 4


  • 1 tablespoon olive oil, plus more for baking sheet
  • 2 slices multigrain sandwich bread
  • 4 bone-in pork loin chops (about 8 ounces each, 3/4 to 1 inch thick), patted dry
  • Coarse salt and ground pepper
  • 4 teaspoons apricot jam


  1. Step 1

    Preheat oven to 425 degrees. Lightly brush a rimmed baking sheet with oil; set aside.

  2. Step 2

    Tear bread into large pieces; place in food processor. Pulse until large crumbs form. Drizzle with oil; pulse once or twice, just until crumbs are moistened (you should have about 1 1/2 cups crumbs).

  3. Step 3

    Season pork chops generously with salt and pepper; spread one side of each chop with 1 teaspoon jam. Dividing evenly, sprinkle breadcrumbs over jam, and pat them on gently.

  4. Step 4

    Transfer pork, coated side up, to prepared baking sheet. Bake until crust is golden and pork is opaque throughout (meat should register 150 degrees.on an instant-read thermometer), 14 to 16 minutes. Serve immediately.

Everyday Food, January/February 2006

Reviews (30)

  • 4 Jul, 2012

    This is a pretty quick and simple yet satisfying recipe. I didn't have apricot jam so I substituted orange marmalade and it was great. I paired it with sauteed green beans and onions, which were complementary:

  • 26 Mar, 2012

    This is a really elegant but super simple recipe. I don't keep bread in the house, so I used some panko instead and they turned out great! I also put some salt-free seasoning in the breading mixture for something extra.

  • 17 Nov, 2011

    This was really flavourful and easy. Nice crunchy breading and the apricot jam not only gave it a sweetness but a bit of spiciness too. I added some salt and pepper to the breading, thinking it needed something, but I probably could have done without after all.

  • 9 Jan, 2011

    Very easy and delicious. I used boneless loin chops and added a bit of dry mustard to the apricot jam and added salt and pepper to the breadcrumbs. Next time I think I will toast the breadcrumbs just slightly prior to applying them to the pork chops. They were crispy but could be a little crunchier.

  • 8 Apr, 2010

    Tried this tonight with leftover apricot filling from a recent danish-making adventure. Turned out great! Easy weeknight meal. Next time I think I might try it with cherries.

  • 8 Apr, 2010

    Tried this tonight with leftover apricot filling from a recent danish-making adventure. Turned out great! Easy weeknight meal. Next time I think I might try it with cherries.

  • 8 Apr, 2010

    Tried this tonight with leftover apricot filling from a recent danish-making adventure. Turned out great! Easy weeknight meal. Next time I think I might try it with cherries.

  • 8 Apr, 2010

    Tried this tonight with leftover apricot filling from a recent danish-making adventure. Turned out great! Easy weeknight meal. Next time I think I might try it with cherries.

  • 13 Feb, 2010

    I thought this was good, but I wish I had used better quality pork chops. My breading could have been a bit crisper, but overall, it had good flavor and the apricot jelly's sweetness combined nicely with the saltiness of the pork.

  • 8 Feb, 2010

    I did not have apricot jelly so i tried apple butter jam, they were not the best...i need to try it again

  • 29 Jan, 2010

    Didn't have any apricot jelly, so I used a spicy red pepper jelly, that I usually put over cream cheese as an appetizer. WOW, it was fabulous.

  • 13 Mar, 2009

    great recipe and so easy! love it.

  • 8 Mar, 2009

    I didn't have any apricot jam. Took dried apricots, rice vinager, dijon mustard, sugar and made a sauce. IT WAS WONDERFUL! I am sure your could use applesauce. Boneless pork tenderloin chops will not dry out if you bread them, or use some type of sauce over the meat. Also, covection roast at 350 works for me. Also, on the basic recipe, I used Panko bread crumbs, YUM TOO.

  • 10 Feb, 2009

    What a fab way to whip up pork chops quickly

  • 22 Jan, 2009

    This is a great weeknight dinner and so easy you don't even need to print the recipe. We made do with what we had and used boneless pork chops, orange marmalade, and for the breadcrumbs we chopped some homemade oatmeal bread in a food processor. The prep time is less than 10 minutes, and it was fantastic! Will definitely make again.

  • 15 Jan, 2009

    I forgot to get apricot jam so I used honey. It was so easy. I also used prepared bread crumbs instead of fresh. I popped it in the oven for exactly 15 minutes

  • 15 Jan, 2009

    These are wonderful. My mother makes these all the time. I'm not a huge fan of the apricot preserves normally, but they really work with this dish :)

  • 14 Jan, 2009

    Dougy, try brining, I brine my porkchops using water salt and a little sugar. Submerge the chops in brine for 1 to 2 hours. Pat dry before cooking. No more shoe leather pork!

  • 14 Jan, 2009

    How do you feel about Apple? I have always liked applesauce with my pork chops.. Perhaps there is a way to incorporate that!

  • 14 Jan, 2009

    Sissy, I think the jam would add a little sweetness, but it's also for crumb-sticking purposes. You might want to try dijon mustard, ranch dressing, or Italian dressing instead. I think those would work without adding the sweetness.

  • 14 Jan, 2009

    I'd appreciate suggestions on a substitute for jam or marmalade. We're not big on that flavor, and I can't really think of any jam flavor I'd like on a pork chop!
    What are the purposes of the jam? Does the apricot flavor really come thru, or does it just add a sweetness, and stickiness to hold the breadcrumbs on?! I'm really anxious to try the breadcrumbs!

  • 14 Jan, 2009

    thats searing which locks in juices, oil needs to be hot and it should be turned to brown all sides doing this as quickly as possible so as not to cook the meat too much before it goes into the oven.

  • 14 Jan, 2009

    Anytime that I cook pork chops/ pork tenderloin or a lean meat I braise it before popping it in the oven. Heat a skillet on high and add some olive oil and then just quickly brown all sides of the meat. Do watch it though it will burn if you dont keep turning it. This trick locks in the natural juices and the meat comes out of the oven moist everytime.

  • 14 Jan, 2009

    Marinate the night before - or - use a slow cooker with alot of liquid! Pork has no fat these day - i watch "Good Eats" on Food Network - and can finally enjoy pork!

  • 14 Jan, 2009

    Can someone please help me. I cannot seem to make boneless porkchops so that they are moist. No matter how I try to make them or what I use they are so tough I can barely chew t hem. They are tough and chewy. Can anyone give me any suggestions? Thanks. Dougy

  • 14 Jan, 2009

    Yes, it can be adapted to boneless/skinless chicken breasts. I did it and it takes about the same time to cook. But depending on each oven, you should watch your chicken while it cooks.

  • 14 Jan, 2009

    I wonder if this can be adapted to chicken boneless/skinless chicken breast? I'm not a fan of pork.

  • 29 Mar, 2008

    Really good. The meat was incredibly moist. I sliced the pork chops and served them over a salad.
    I used prepared breadcrumbs I had in my freezer instead of making fresh. I also Included chopped roasted pecans with the breadcrumbs some , YUM.

  • 15 Feb, 2008

    Very good. My daughter who really does not like pork chops even liked it.

  • 27 Dec, 2007

    i used maramalade instead of apricot preserves. They were fantastic and super easy!