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.
- Total Time:
- Servings: 4
Source: Everyday Food, January/February 2006
- 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
Preheat oven to 425 degrees. Lightly brush a rimmed baking sheet with oil; set aside.
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).
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.
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.