Baked apricot pork chops

I have to keep reminding myself that not every new recipe I try has to be a multi-stage ordeal. This one falls into the super simple weeknight supper category. I've always got extra whole-grain bread slices in need of use and little dabs of jam in jars taking up room in the refrigerator, so this recipe helps work toward using them up.

Crispy apricot pork chops

From Everyday Food, Jan./Feb. 2006.

Ingredients

1 slice whole wheat bread

½ tablespoon olive oil

2 bone-in pork loin chops, up to 1-inch thick

2 teaspoons apricot jam

Method

Preheat oven to 425 degrees. Crumble bread into several pieces. Place in food processor and process into crumbs. Add olive oil and pulse to combine.

Sprinkle pork chops with salt and pepper. Place on a rimmed baking sheet that’s been rubbed with oil. Spread a teaspoon of jam on each chop. Top with bread crumbs, pressing in to make them adhere. Bake for 15 to 20 minutes, depending on thickness of the chops.

Rating: Super simple and speedy. Pork was nice and moist, and not oily like fried breaded pork chops can sometimes be. Might try the same treatment on chicken sometime.