Crispy Apricot-Breaded Pork Chops

This is my favorite pork chop recipe. It’s crispy. It’s has many layers of flavors; sweet apricot jam, deep, toasted olive oil, and textured multi-grain bread all marry to bread a nice, thick, brined pork chop. Paired with a couple of vegetable sides, it’s a perfect weeknight meal to come home to.

Crispy Apricot-Breaded Pork Chops

1 Tbs. olive oil

2 slices multigrain sandwich bread

2 bone-in pork chops (1″ thick)

2 tsp. apricot jam

Prepare the chops by brining. Pat chops dry. Season with fresh pepper. Arrange in shallow baking dish.

Tear the bread into small, crumb-size pieces. Drizzle evenly with olive oil.

Spread about 1 tsp. apricot jam (over the top side only) on each chop. Sprinkle breadcrumbs over the jam.

Bake in 400° oven for 20 minutes; until crust is golden and pork is opaque.

*A couple of notes:

If the crust is browning too quickly, loosely cover with foil. Remove the foil and allow the breading to crisp up for a couple of minutes before pulling out of the oven.

If you find yourself out of apricot jam, I’ve used plum, blackberry, and orange marmalade. The jam just lends a little flavor & sweetness. It should not overpower the dish, so use what you have on hand. (The only jam I can think of that I would not be certain about using is strawberry. I just don’t think it would blend well with the breadcrumbs. It’s your dinner, however. If you think it sounds good… it probably will be.)

Oh, and I think multigrain bread, with seeds and all, is the absolute best option for the breadcrumbs. But, I would not make a special trip to get a loaf. Use what you have. White, Wheat, Whatever. It will work. Promise, kiddo.

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