Crispy Apricot Pork Chops

    Prep Time 10 minutes
    Total Time 25 minutes
    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 ground pepper
        4 teaspoons apricot jam

Directions

    Preheat oven to 425 degrees. 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 1/2 cups crumbs).
    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.
    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.

From Martha Stewart's Everyday Food at http://www.marthastewart.com/334254/crispy-apricot-pork-chops.

Pork Loin Chops with Cinnamon Apples

Warm flavors like sage and cinnamon play up the contrast between the juicy chops and caramelized apples. Tart Granny Smiths and slightly sweeter Braeburn apples both work well for this dish.

Yield: 4 servings (serving size: 1 pork chop and 3/4 cup apple mixture)

Ingredients

• 1  teaspoon  dried rubbed sage
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 4  (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
• 1/2  teaspoon  vegetable oil
• Cooking spray
• 1  teaspoon  butter
• 4  cups  (1/2-inch) slices peeled Granny Smith apples (about 4 medium)
• 1  tablespoon  brown sugar
• 1  teaspoon  fresh lemon juice
• 1/2  teaspoon  ground cinnamon
• Dash of salt

Preparation

Combine first 3 ingredients, and sprinkle over the pork. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add pork; cook 3 minutes on each side or until done. Remove the pork from pan. Cover and keep warm.

Melt butter in pan over medium heat. Add apples and remaining ingredients, and cook 5 minutes or until tender, stirring frequently. Serve the apples with pork.

Nutritional Information

Calories: 251 (30% from fat)

Fat: 8.3g (sat 3.1g,mono 3.3g,poly 0.9g)

Protein: 24.1g

Carbohydrate: 20.2g

Fiber: 2.3g

Cholesterol: 67mg

Iron: 0.9mg

Sodium: 388mg

Calcium: 38mg

Abby Duchin Dinces, Cooking Light, OCTOBER 2003

Since chicken doesn’t agree with my boyfriend, I’m experimenting with different types of meat. I’m enjoying having someone else to cook for, and it’s fun to try out new recipes. I really enjoyed the sautéed apples. Mmmm yumm.