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A nice recipe that is
baked, not fried...
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1 Tbs |
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olive oil |
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2 slices |
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multigrain
sandwich bread |
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4 bone-in |
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pork loin
chops (about 8 ounces each- ¾-inch thick),
patted dry |
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coarse salt
and fresh ground pepper |
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4 tsp |
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apricot jam |
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1 |
Preheat oven to
425°F. Lightly brush a rimmed baking sheet with oil; set
aside. |
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2 |
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 1½
cups crumbs). |
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3 |
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. |
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4 |
Transfer pork,
coated side up, to prepared baking sheet. Bake until
crust is golden and pork is opaque throughout (meat
should register 150° on an instant-read thermometer),
14-16 minutes. Serve immediately. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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350.76 |
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Calories From Fat (24%) |
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84.87 |
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% Daily Value |
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Total Fat
9.20g |
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14% |
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Saturated Fat 2.19g |
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11% |
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Cholesterol
124.74mg |
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42% |
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Sodium
496.93mg |
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21% |
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Potassium
1116.92mg |
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32% |
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Carbohydrates
11.60g |
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4% |
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Dietary Fiber 0.98g |
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4% |
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Sugar 5.72g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
10.62g |
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Protein
52.48g |
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105% |
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WW POINTS:
7.5
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Recipe Source |
| Everyday
Food |
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