Tickle Your Taste Buds Crispy Apricot Pork Chops

Crispy Pork Chops

I have read that children have a greater number and more sensitive taste buds than adults.  I have also seen it noted that it can take a child anywhere from 10 to 20 tries of a new food before they develop a taste for the food.  Also, around the age of seven is when children begin to be more open to the idea of trying new foods.  Lucky for me, my children have just arrived at that magical age!  Not so lucky for them, I now get to flex my wings and dive into the vast expanse of the produce section.

Gone are the canned green beans and frozen corn.  Today there will be eggplant, zucchini, arugula, butternut squash and even (gasp) turnips!  Beans of every variety and melon and grapefruit.  I might only be able to convince them to taste one bite, but that’ll do for now.

As I continue to exercise resolution #3, I roasted some zucchini, red pepper and onion in the same style as the potatoes from yesterday, minus the dill, to go along with these Crispy Apricot Pork Chops from the Everyday Food cookbook.  These are sweet with a little bread crumb crust on top that makes them extra good.  And the kids and their taste buds liked them, too!

Crispy Apricot Pork Chops

from Everyday Food: Great Food Fast

Serves 4

Ingredients

  • 1 tablespoon olive oil, plus more for baking sheet
  • 2 slices multigrain sandwich bread
  • 4 bone-in pork loin chops (about 8 ounces each, 3/4 to 1 inch thick), patted dry (I used boneless loin chops)
  • Coarse salt and ground pepper
  • 4 teaspoons apricot jam

Directions

  1. Preheat oven to 425 degrees. 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 1 1/2 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 degrees.on an instant-read thermometer), 14 to 16 minutes. Serve immediately.
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