Pork Chop Recipes
Crispy Apricot Pork Chops
Yield: 4 servings
Ingredients
- 1 tablespoon olive oil, + 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
Instructions
- Heat oven to 425 degrees F. Lightly brush a rimmed baking sheet with oil; set aside.
- 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 12 cups of crumbs.)
- Season pork chops generously with salt and pepper; spread one side of each chop with 1 teaspoon jam. Dividing evenly, sprinkle bread crumbs over jam and pat them on gently.
- 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.
Nutrition
Per serving: calories, 404; fat, 20 grams; protein, 38 grams; carbohydrates, 15 grams; fiber, 1 gram