Crispy Apricot Pork Chops
Makes 4 servings.
1 tablespoon olive oil, plus more for baking sheet
2 slices multigrain sandwich bread
4 bone-in pork loin chops (about 8 ounces each, 3/4
to 1 inch thick), patted dry
Coarse salt and ground pepper
4 teaspoons apricot jam
Preheat oven to 425 degrees F. Lightly brush a rimmed baking sheet with oil; set aside.
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 12 cups of crumbs.)
Season pork chops generously with salt and pepper; spread one side of each chop with 1 teaspoon jam. Dividing evenly, sprinkle bread crumbs over jam and pat them on gently.
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.