Fruity Bread Crumb Crusted Pork Chops

I am a firm believer in karma. I truly feel that if I do positive things for others that positive things will come back to me.

And even if that isn’t the case, I take pride in being a good person and doing good for others. I don’t lie or cheat or steal. My momma taught me right.

I put a lot of effort into being a good person, friend, coworker and family member.

But good lord, I must have done something naughty lately because I’ve had some shit flying my way the past week.

Don’t worry, hair cut was not part of the mess! That came out beautifully.

I’ve just had some unexpected conflict at home and at work. And while I would love to spill the dirty details all over the pages of this here blog, I’ll spare them.

After all, that would probably just mess with my karma. And while I can’t think of what I did lately that might have been deserving of such nastiness, I don’t need to add to the list.

All I can do is pick my freshly coiffed head up and keep on trucking. And spread good karma in the form of delicious recipes.

So here is one that is completely unexpected. Jam or jelly on meat has never sounded that great to me, but this was absolutely delicious. Moist, tasty and completely satisfying.

You will need…

1 tablespoon olive oil plus a little extra for the baking sheet

2 slices of your favorite multigrain sandwich bread

4 pork chops (about ¾ to 1 inch thick)

4 teaspoons your favorite light colored jam or jelly (marmalade, peach, apricot) I used the apricot almond my Mom got for Christmas

Salt and pepper to taste

Start by preheating your oven to 425 degrees F.

Then, lightly brush a baking sheet with oil and set it aside.

Season your pork well on both sides with salt and pepper and lay it out on the baking sheet.

Cut off the crust of your sandwich bread and cut or rip it into pieces that will fit into your food processor.

Pulse the food processor just until you have large crumbs.

Drizzle with the olive oil and pulse until all the crumbs are moistened.

Spread the top of each pork chop with 1 teaspoon of the jam or jelly.

Now top the chops with a layer of bread crumbs.

Pat them on gently.

Pop the chops in the oven and bake them till the crust is golden and the pork is opaque all the way through. About 14-16 minutes.

Mine were a little thick so I went for the full 16 minutes and they came out perfectly.

If you know your oven runs a little hot or cold, adjust the time accordingly.

Serve hot.

And be caring to those around you.

Love and Beer Floats

Angela

1 tablespoon olive oil plus a little extra for the baking sheet

2 slices of your favorite multigrain sandwich bread

4 pork chops (about ¾ to 1 inch thick)

4 teaspoons your favorite light colored jam or jelly (marmalade, peach, apricot) I used the apricot almond my Mom got for Christmas

Salt and pepper to taste

Start by preheating your oven to 425 degrees F.

Then, lightly brush a baking sheet with oil and set it aside.

Season your pork well on both sides with salt and pepper and lay it out on the baking sheet.

Cut off the crust of your sandwich bread and cut or rip it into pieces that will fit into your food processor.

Pulse the food processor just until you have large crumbs.

Drizzle with the olive oil and pulse until all the crumbs are moistened.

Spread the top of each pork chop with 1 teaspoon of the jam or jelly.

Now top the chops with a layer of bread crumbs.

Pat them on gently.

Pop the chops in the oven and bake them till the crust is golden and the pork is opaque all the way through. About 14-16 minutes.

Mine were a little thick so I went for the full 16 minutes and they came out perfectly.

If you know your oven runs a little hot or cold, adjust the time accordingly.

Serve hot.