Crispy Apricot Pork Chops

Name: Crispy Apricot Pork Chops Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 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

(5)

Minutes to Prepare: 10
Minutes to Cook: 25

Number of Servings: 4

Ingredients

1 TBSP. Extra Virgin Light Olive Oil2 slices of Multigrain sandwich bread4 bone in pork loin chops, patted drycoarse salt and ground black pepper2 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.

Servings Per Recipe: 4

Nutritional Info 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

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Member Reviews

ADRIENALINE
Panko breadcrumbs make everything more crispy - 1/11/18
LOSER05
yummy! - 4/30/17
LISAFROMNOCHAS
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
FNIGHT
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
LB3906
I loved it! So did my family! - 2/19/09
CD4163245
Sounds great Paula I'm going to have to try it! - 1/5/09