Apricot pairs well with crisp baked-not-fried pork chops
Published 9:00 pm Tuesday, March 7, 2006
The apricot quotient in this pork chop recipe is apricot jam, which plays nicely on pork’s well-known affinity with fruit.
The result is a tasty dish with a bonus: You can get it on the table in about 25 minutes.
Also, note that the pork’s crisp bread-crumb crust is baked, not fried, in this recipe, which is from the January-February issue of Everyday Food magazine. This smart cooking technique is not only quick and easy but cuts calories and fat without losing flavor.
In this process, before baking you moisten the bread crumbs with a little oil, then coat pork, chicken or fish.
Bake until golden and the crust will turn out just as crisp as if it had been fried.
Baby broccoli with orange sauce would be a complementary side to serve with your chops.
1tablespoon olive oil, plus more for baking sheet
2slices multigrain sandwich bread
4bone-in pork loin chops (about 8 ounces each, 3/4 to 1 inch thick), patted dry
Coarse salt and ground pepper
4teaspoons apricot jam
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 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. Serve immediately.
Coarse salt
2bunches baby broccoli (about 1 pound), untrimmed
1/2cup fresh orange juice
2shallots, halved lengthwise and thinly sliced
1teaspoon balsamic vinegar
1/4teaspoon red-pepper flakes (optional)
In a large pot of boiling salted water, cook baby broccoli until just tender, 12 to 15 minutes; drain. Transfer to a serving bowl.
Meanwhile, in a small skillet, combine orange juice, shallots, vinegar and pepper flakes, if using; simmer over medium heat until reduced to 1/4 cup, 3 to 4 minutes. Spoon sauce over baby broccoli; toss gently.
Makes 4 servings.
