November 20, 2007 by Erica
1 Tbsp olive oil, plus more for baking sheet
2 slices multigrain sandwich bread
4 bone-in pork loin chops (about 8 oz each, ¾-to 1-inch thick)
Coarse salt and fresh ground pepper
4 tsp apricot jam
Preheat the oven to 425˚. Lightly brush a rimmed baking sheet with oil; set aside.
Tear the bread into large pieces; place in a food processor. Pulse until large crumbs form. Drizzle with the oil; pulse once or twice, just until the crumbs are moistened (you should have about 1 ½ cups crumbs).
Season the pork chops generously with salt and pepper; spread one side of each chop with 1 tsp jam. Dividing evenly, sprinkle the breadcrumbs over the jam, and pat them on gently.
Transfer the chops, coated side up, to the prepared baking sheet. Bake until the crust is golden and the pork is opaque throughout (the meat should register 150˚ on an instant-read thermometer), 14 to 16 minutes.
from Martha Stewart