Skip to main content
Epicurious
Cookbooks

Crispy Apricot Pork Chops

There’s no need to fry in a lot of oil to get a crisp breadcrumb crust. Before baking, moisten the crumbs with a little oil; coat the pork, chicken, or fish, and bake until golden.

Recipe information

  • Yield

    serves 4

Ingredients

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 fresh ground pepper
4 teaspoons apricot jam

Preparation

  1. Step 1

    Preheat the oven to 425°F. Lightly brush a rimmed baking sheet with oil; set aside.

    Step 2

    Tear the bread into large pieces; place in a food processor. Pulse until large crumbs form. Drizzle with the oil; pulse once or twice, just until the crumbs are moistened (you should have about 1 1/2 cups crumbs).

    Step 3

    Season the pork chops generously with salt and pepper; spread one side of each chop with 1 teaspoon jam. Dividing evenly, sprinkle the breadcrumbs over the jam, and pat them on gently.

    Step 4

    Transfer the pork, coated side up, to the prepared baking sheet. Bake until the crust is golden and the pork is opaque throughout (the meat should register 150°F on an instant-read thermometer), 14 to 16 minutes. Serve immediately.

Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
TagsPork ChopPorkMeatMainDinnerEasyQuick5 Ingredients or FewerOven BakeFood ProcessorCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Speedy Chicken Stroganoff
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.