Tuesday, March 9, 2010

Pleased with Pork {What's for Dinner? 3/9/2010}

Crispy Apricot Pork Chops
with Pesto Potatoes
and Roasted Cherry Tomatoes

This technique for this Crispy Apricot Pork Chop recipe is very similar to the Panko Crusted Cod I made recently, except the "glue" is apricot jam instead of dijon mustard. I love this method of breading meat because it's so easy and it adds tons of flavor, as opposed to using plain old beaten egg.

In this case the apricot jam didn't come through strong at all {which is good since I'm not a big fan of fruity meat}. It mostly just gave the meat a vaguely sweet flavor that was really good! We both gave it two thumbs up for taste AND quickness. The pork only has to bake in the oven for about 15 minutes so this truly is a 30 minute meal...actually more like 20 minutes!

My changes to the recipe are noted below in red. It's a keeper!!

Crispy Apricot Pork Chops
Source: Everyday Food

Prep: 10 minutes Total: 25 minutes


Serves 4.

* 1 tablespoon olive oil, plus more for baking sheet
* 2 slices multigrain sandwich bread {I just used pre-packaged bread crumbs because I'm lazy}
* 4 bone-in pork loin chops (about 8 ounces each, 3/4 to 1 inch thick), patted dry {we used boneless chops}
* Coarse salt and ground pepper
* 4 teaspoons apricot jam


1. Preheat oven to 425 degrees. Lightly brush a rimmed baking sheet with oil {or just spray with Pam like I did}; set aside.
2. 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 1/2 cups crumbs). {Omit this step if you're using pre-packaged bread crumbs}
3. Season pork chops generously with salt and pepper; spread one side of each chop with 1 teaspoon jam. Dividing evenly, sprinkle breadcrumbs over jam, and pat them on gently.
4. 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.

Pesto Potatoes:

Toss steamed or boiled red potatoes {cut into quarters} with pesto. Season with salt & pepper. The end. :)

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