I’ve made these apricot breaded pork chops for years and they’re super simple. To go alongside I usually roast up some potatoes and heat up a bag of frozen vegetables. From start to sit-down-and-eat is 45 min! (Just get the potatoes into the oven about 20 minutes before the pork chops so they can roast together.)
For another super simple supper, try my easy BBQ country pork ribs.
Prep Time 5 minutes
Cook Time 20 minutes
Serves 4
Ingredients
4 bone-in pork chops
Salt and pepper, to taste
4 tsp apricot preserves
1/4 c Italian seasoned breadcrumbs
1 tbsp olive oil
Preparation
Preheat oven to 425 F. Prepare your baking sheet by either lining with non-stick aluminum foil, or, by lining with aluminum foil then spraying with non-stick cooking spray.
Season both sides of your pork chops with salt and pepper, then place on your prepared baking sheet. Spread a teaspoon of apricot preserves on the top of each pork chop. In a small bowl combine your breadcrumbs with your tablespoon of olive oil (it will resemble wet sand). Top each pork chop with a tablespoon of the breadcrumb mixture. Place the pork chops in the oven and roast for 20 minutes.
Take your apricot breaded pork chops out of the oven and let rest for 5 minutes, then you’re ready to serve! I typically serve this with roasted potatoes and a steamed vegetable, but if you want something super simple and low carb, you can always serve with a simple green salad.