Crispy Apricot Pork Chops

Posted by Kellee Miller

I just added this quick-to-prep pork chop recipe to my weeknight arsenal. I love the fact that it requires just a few ingredients -- most typically found in my kitchen. Even an on-the-spot sub (peach jam in place of the apricot) didn't alter the results. The recipe was also very easy to halve.

My chops were pretty thick so they required a bit longer in the oven than the recipes recommends (I tented them with foil toward the end so the coating wouldn’t burn). My digital probe-style thermometer -- a Christmas gift -- took the guesswork out of the doneness factor. And because my brussels sprout side was ready earlier than the chops, I was able to start some of my cooking cleanup before we sat down. (For the side, I parboiled my favorite little cabbage look-alikes and then cooked them in a hot skillet until they got that nice caramelized char I love so much on restaurant ones. I threw in minced shallots and some sherry vinegar to finish them.)

I love fruit and pork combinations -- I’ve tried the traditional apple, plus peach, tomato, and blueberry. Here, just a teaspoon of peach jam added that touch of sweetness that goes so well with juicy bone-in chops, and it complemented the crunchy, nutty bread topping. The extra crust that landed on my plate as I tore into my chop tasted just as good with my brussels sprouts, too.

PREP: 10 minutes
TOTAL: 25 minutes

GET THE RECIPE:
Crispy Apricot Pork Chops

Comments

[Jane Maynard (This Week for Dinner)]

I can't WAIT to try this recipe...looks easy and fast and yummy. and the pork chops I made the other night were BLAH. seriously excited about this - thank you!