Monday, February 13, 2012

Crispy Apricot Pork Chops

  • 1 Tbsp. olive oil, plus more for baking sheet
  • 2 slices multigrain sandwich bread
  • 4 bone-in pork loin chops (about 8 oz each, 3/4 to 1 inch thick), patted dry
  • coarse salt and ground pepper
  • 4 tsp. apricot jam

  1. Preheat oven to 425°.  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° on an instant-read thermometer), 14 to 16 minutes.  Serve immediately.

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