Want easy and delicious? This recipe has both.
I love the ease and simplicity of this recipe. Total, it only takes 6 ingredients and it’s on the healthy side of the spectrum. I went to the store to pick this up today and was in and out in 5 minutes! The apricot really adds to the flavor of the pork chop, and the bread crumbs add a nice crunch. We love asparagus in our house, and baking it with Parmesan is always an easy win.
3 pork chops (I use bone in, you can use whichever you prefer)
1 jar of apricot preserves
2 slices of bread (I use the heels, they work perfectly!)
Preheat the oven to 400 degrees
If you have a food processor, place the bread slices in and pulse a few times until it’s large crumb size. Otherwise, tear the bread into small pieces and set aside.
Wash the asparagus and cut off the bottoms, about ¼-½ an inch
Place is a large mixing bowl. Sprinkle with parmesan and olive oil and toss until asparagus are all evenly coated.
Cover a baking sheet with aluminum foil. Place the asperagus on the baking sheet and sprinkle again with parmesan and a light drizzle of olive oil.
Cover another baking sheet with aluminum foil and spray a light coat of non-stick spray. Make sure the foil covers the entire bottom and the sides of the pan. Place uncooked pork chops on the foil.
Place a generous amount of apricot preserves on the pork chops. Once all pork chops are coated, place the bread crumbs on top of the preserves and give them a gentle pat to secure them.
Once they’re coated, place both the asparagus and the pork chops in the oven and cook for 20 minutes, or until the pork chops reach an internal temperature of 145 degrees.
While they cook, the preserves will melt, hence the need for the foil! It makes clean up a breeze!
If you try this recipe, let me know how you like it!