This recipe is definitely my new favorite way to make pork. It is a fresh and delicious spin on the typical oven-baked pork chop, with a crispy crust and sweet apricot jam in every bite. Serve alongside a mix of broccoli and angel hair tossed in a bit of garlic and butter and you've got yourself and fabulous - and fast - meal.
Pork chop recipe slightly adapted from Everyday Food
2 tbs. olive oil
3 slices whole wheat bread
4 pork chops, patted dry
salt and black pepper
3 tbs. apricot jam
16 oz. angel hair pasta
1 bunch broccoli, cut and washed
2 tbs. unsalted butter
3 garlic cloves, minced
Fill a large pot with water and place on a burner, set to high heat. Bring to a boil.
Heat the oven to 425 degrees, then lightly brush a rimmed baking sheet with oil. Tear your bread into large pieces, then place in the food processor. Pulse into crumbs form. Drizzle with 1 tbs. olive oil, then pulse twice, so crumbs are just moistened. This should give you about 2 cups of bread crumbs.
Season pork chops with salt and pepper, then spread one side of each pork chop with jam. Divide breadcrumbs amongst the pork chops and pat them on so they stick to the jam.
Transfer the pork, jam and crumb side up, to the prepared baking sheet. Bake until the crust is golden and the pork is cooked through (about 160 on a meat thermometer), around 20 minutes.
While pork cooks, prepare broccoli and pasta.
Salt boiling water, reduce heat to medium, and then add pasta. Cook until al dente, 4-5 minutes, then drain. Reserve pot. Add butter and chopped garlic. Allow to melt, stirring often.
Fill a medium saucepan with about an inch of water. Bring to a boil over medium heat, then add broccoli. Cover with lid and allow to steam for just 2-3 minutes, until broccoli is a vivid green. Drain.
Add both broccoli and angel hair to the melted butter. Toss to incorporate, then season with salt and pepper, to taste.
Serve a pork chop alongside the angel hair and broccoli.