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Texas Maryland Blue Crabs
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beef with broccoli, rice
garlic and rosemary pork loin, parmesan baked potato halves, green beans
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Wednesday, April 8, 2015

Crispy Apricot Pork Chops

Crispy Apricot Pork Chops
I am always looking for new ways to make the thick cut pork chops at Costco. I also always seem to have apricot jam on hand (you never know when you NEED apricot baked brie.)  These pork chops from Martha Stewart fit the bill perfectly.  I used my ultra-useful mini-chop to make the breadcrumbs, which I need to do more often.  If you don't have sandwich bread around, store bought breadcrumbs would work just as well, Panko would be great too. 
Crispy Apricot Pork Chops

1 tablespoon olive oil, plus more for baking sheet
2 slices multigrain sandwich bread
4 bone-in pork loin chops (about 8 ounces each, 1 1/2 to 2 inches thick), patted dry
Coarse salt and ground pepper
4 teaspoons apricot jam

Preheat the oven to 425 degrees. Brush a rimmed baking sheet with oil and set aside. Tear the bread into pieces, then pulse in the food processor until crumbs form. Drizzle with oil, then pulse a time or two, until the crumbs are just moistened. Season each pork chop with salt and pepper, top each with a teaspoon of apricot jam. Sprinkle the bread crumbs over the jam, pressing them in gently. Place the pork chops on the prepared baking sheet. Bake for 30 to 40 minutes, serve immediately.
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