Crispy Apricot Pork Chops
Apricot jam crust gives the pork chop a little sweeter taste.
Everyday Food, January/February 2006
Apricot jam crust gives the pork chop a little sweeter taste.
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.