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.
Everyday Food, January/February 2006
- Prep Time 10 minutes
- Total Time 25 minutes
- Yield Serves 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
- 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.
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