Crispy Apricot Pork Chops
Apricot jam crust gives the pork chop a little sweeter taste.
Everyday Food, January/February 2006
50 Ratings
- 5 star values: 12
- 4 star values: 16
- 3 star values: 16
- 2 star values: 6
- 1 star values: 0
Martha Stewart Member
Rating: 5 stars
01/01/2017 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.
Martha Stewart Member
Rating: Unrated
07/04/2012 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
Martha Stewart Member
Rating: Unrated
03/26/2012 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.
Advertisement
Martha Stewart Member
Rating: Unrated
11/17/2011 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.
Martha Stewart Member
Rating: Unrated
01/09/2011 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.
Martha Stewart Member
Rating: Unrated
04/08/2010 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.
Advertisement
Martha Stewart Member
Rating: Unrated
04/08/2010 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.
Martha Stewart Member
Rating: Unrated
04/08/2010 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.
Martha Stewart Member
Rating: Unrated
04/08/2010 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.
Martha Stewart Member
Rating: Unrated
02/13/2010 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.
Martha Stewart Member
Rating: Unrated
02/08/2010 I did not have apricot jelly so i tried apple butter jam, they were not the best...i need to try it again
Martha Stewart Member
Rating: Unrated
01/29/2010 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.
Martha Stewart Member
Rating: Unrated
03/13/2009 great recipe and so easy! love it.
Martha Stewart Member
Rating: Unrated
03/08/2009 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.
Martha Stewart Member
Rating: Unrated
02/10/2009 What a fab way to whip up pork chops quickly
Martha Stewart Member
Rating: Unrated
01/22/2009 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.
Martha Stewart Member
Rating: Unrated
01/15/2009 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
Martha Stewart Member
Rating: Unrated
01/15/2009 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 :)
Martha Stewart Member
Rating: Unrated
01/14/2009 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!
Martha Stewart Member
Rating: Unrated
01/14/2009 How do you feel about Apple? I have always liked applesauce with my pork chops.. Perhaps there is a way to incorporate that!
Martha Stewart Member
Rating: Unrated
01/14/2009 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.
Martha Stewart Member
Rating: Unrated
01/14/2009 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!
Martha Stewart Member
Rating: Unrated
01/14/2009 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.
Martha Stewart Member
Rating: Unrated
01/14/2009 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.
Martha Stewart Member
Rating: Unrated
01/14/2009 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!
Martha Stewart Member
Rating: Unrated
01/14/2009 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
Martha Stewart Member
Rating: Unrated
01/14/2009 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.
Martha Stewart Member
Rating: Unrated
01/14/2009 I wonder if this can be adapted to chicken boneless/skinless chicken breast? I'm not a fan of pork.
Martha Stewart Member
Rating: Unrated
03/29/2008 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.
Martha Stewart Member
Rating: Unrated
02/15/2008 Very good. My daughter who really does not like pork chops even liked it.
Martha Stewart Member
Rating: Unrated
12/27/2007 i used maramalade instead of apricot preserves. They were fantastic and super easy!