|
|
MAIN DISHES- PORK:
Crispy Apricot Pork Chops
|
Crispy
Apricot Pork Chops |
|
|
|
|
|
A nice recipe
that is baked, not fried...
|
|
1
Tbs |
|
olive oil |
|
|
2
slices |
|
multigrain sandwich bread |
|
|
4
bone-in |
|
pork
loin chops (about 8 ounces each- ¾-inch
thick), patted dry |
|
|
|
|
coarse salt and fresh ground pepper |
|
|
4
tsp |
|
apricot jam |
|
|
|
|
|
|
1 |
Preheat oven
to 425°F. Lightly brush a rimmed baking sheet
with oil; set aside. |
|
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). |
|
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. |
|
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. |
|
|
|
|
Servings: 4 |
|
|
|
Nutrition Facts |
|
|
|
|
|
|
|
|
|
Amount Per Serving |
|
|
|
|
Calories |
|
350.76 |
|
|
Calories From Fat (24%) |
|
84.87 |
|
|
|
|
% Daily Value |
|
Total Fat
9.20g |
|
14% |
|
|
Saturated Fat 2.19g |
|
11% |
|
|
Cholesterol
124.74mg |
|
42% |
|
|
Sodium
496.93mg |
|
21% |
|
|
Potassium
1116.92mg |
|
32% |
|
|
Carbohydrates
11.60g |
|
4% |
|
|
Dietary Fiber 0.98g |
|
4% |
|
|
Sugar 5.72g |
|
|
|
|
Sugar Alcohols 0.00g |
|
|
|
|
Net Carbohydrates
10.62g |
|
|
|
|
Protein
52.48g |
|
105% |
|
|
|
|
WW
POINTS: 7.5
|
|
Recipe Source |
|
Everyday Food |
|
|
|
PRINT this
Recipe
RATE this Recipe
Ratings:
***Hey,
This One's a Keeper!- would
make it again. "Pretty tasty!"
-Boston, MA
|
|
