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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 212.5
  • Total Fat: 9.9 g
  • Cholesterol: 48.4 mg
  • Sodium: 699.6 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 1.5 g
  • Protein: 21.0 g

View full nutritional breakdown of Crispy Apricot Pork Chops calories by ingredient
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Crispy Apricot Pork Chops

Submitted by: GLAMNGLOWDIVA

Introduction

These are crispy without frying, you bake them instead. A healthy way to the Fried Pork Chops you use to make. These are crispy without frying, you bake them instead. A healthy way to the Fried Pork Chops you use to make.
Number of Servings: 4

Ingredients

    1 TBSP. Extra Virgin Light Olive Oil
    2 slices of Multigrain sandwich bread
    4 bone in pork loin chops, patted dry
    coarse salt and ground black pepper
    2 TBSP. sugar free Apricot Jam


Directions

1. Preheat oven to 425 degrees. Lightly brush rimmed baking sheet with oil; set aside.

2. Tear bread into small pieces and place in food processor. Pulse until crumbs are formed. Drizzle with oil; pulse again until crumbs are moisten.

3. Season pork chops with salt and pepper and spread each chop with 1 tsp. of the apricot jam. Then sprinkle bread crumbs and pat them on.

4. Transfer pork coated side up to baking sheet. Bake until crust is golden and pork is 150 degrees on instant read thermometer about 14 to 17 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user NYYCHICA.






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Member Ratings For This Recipe

  • I used Italian bread crumbs, pam instead of oil and cener cut boneless pork chops with all fat removed from edges. ****HUSBAND actually liked this and he HATES pork chops!!**** I wish they were more "crispy". Overall I would make again, just for DH. - 3/1/12

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  • I used a regular pork chop for this because that is what I had and cooked it on a rack on the baking sheet to let them drip. Took about 30 min to cook and turned out quite nicely. - 3/17/09

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  • I loved it! So did my family! - 2/19/09

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  • Sounds great Paula I'm going to have to try it! - 1/5/09

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