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

Source: Everyday Food, January/February 2006
Total Time Prep Servings

Ingredients

Directions

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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  • epugy
    8 FEB, 2010
    I did not have apricot jelly so i tried apple butter jam, they were not the best...i need to try it again
    Reply
  • smd1227
    29 JAN, 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.
    Reply
  • adeOla
    13 MAR, 2009
    great recipe and so easy! love it.
    Reply
  • JoannaHogan
    8 MAR, 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.
    Reply
  • sushislut
    10 FEB, 2009
    What a fab way to whip up pork chops quickly
    Reply
  • elizabethnyc
    22 JAN, 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.
    Reply
  • MS11978101
    15 JAN, 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
    Reply
  • kgramlow
    15 JAN, 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 :)
    Reply
  • AuntieLaurel
    14 JAN, 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!
    Reply
  • ebutts422
    14 JAN, 2009
    How do you feel about Apple? I have always liked applesauce with my pork chops.. Perhaps there is a way to incorporate that!
    Reply

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