Crispy apricot pork chops pair with broccoli
This pork chop recipe uses apricot jam, and the combination plays nicely on pork's well-known affinity with fruit. You can get this dish on the table in about 25 minutes.
The pork's crispy bread-crumb crust is baked, not fried in this recipe from the January-February issue of Everyday Food magazine. This is not only quick and easy but cuts calories and fat without losing flavor. 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 crispy as if it had been fried.
Baby broccoli with orange sauce can be a side dish. The broccoli recipe takes about 25 minutes, but if you're making the pork, too, total cooking time for dinner may be a little more.
If you don't see baby broccoli in your market, use 1 pound regular broccoli; make sure to trim the tough stem ends, and cut the broccoli lengthwise.
CRISPY APRICOT PORK CHOPS
Preheat oven to 425 degrees. Lightly brush a rimmed baking sheet with oil; set aside.
Tear bread into large pieces, and pulse in food processor until large crumbs form. Drizzle with oil; pulse once or twice, just until crumbs are moistened (you should have about 1 1/2 cups of 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 F on an instant-read thermometer), 14 to 16 minutes. Serve immediately.
Makes 4 servings.
BABY BROCCOLI WITH ORANGE SAUCE
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.