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Crispy Apricot Pork Chops

Name: Crispy Apricot Pork Chops
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 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

Apricot jam crust gives the pork chop a little sweeter taste.

Source: Everyday Food, January/February 2006

25 mins 10 mins 4

Total Time Prep Servings

Ingredients

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

Directions

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

Cook's Notes

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.

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Reviews

How would you rate this recipe?

MS12558433

1 JAN, 2017

Very simple, flavorful and juicy. We like to first apply a mustard to the pork chop. Any type will do, dijon or honey mustard work well.
Reply
JennVincent

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: http://www.marthastewart.com/909983/sauted-green-beans-and-red-onions
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Baconpalooza

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.
Reply
MS10593083

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.
Reply
sarahmroach

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.
Reply
JMSchroll

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.
Reply
JMSchroll

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.
Reply
JMSchroll

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.
Reply
JMSchroll

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.
Reply
Cookingcutie11

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.
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