Thursday, April 10, 2008

After the election . . .

What does this recipe have in common with some politicians? Post-election transformation. Just like some politicians - they say they stand for one thing, but then they vote for another.

Unfortunately, the Crispy Apricot Pork Chops you voted for [in last week's poll] did the same thing - changed after the election. For all those in favor of apricot jam, sorry to disappoint . . . I used Paula Deen's Peach Pecan dressing instead. It wasn't intentional . . . I thought I had apricot jam; I didn't. Peach pecan dressing was the next best option. I feel bad. I'll try not to break my next campaign promise.
Crispy Apricot Pork Chops - or - Crispy Peach Pecan Pork Chops

1 tbsp. olive oil, plus more for baking sheet
2 slices multigrain sandwich bread
4 pork loin chops, 3/4 to 1 inch thick, patted dry
coarse salt and ground pepper
4 tsp. apricot jam - or - Paula Deen's Peach Pecan dressing

1. Preheat oven to 425 degrees; lightly brush rimmed baking sheet with oil.
2. Tear bread into pieces. Place pieces in food processor (my mini-processor was the perfect size for this task), pulse until large crumbs form. Drizzle 1 tbsp. oil in processor; pulse twice, until crumbs are moistened.
3. Place pork chops on prepared baking sheet. Season pork chops with salt and pepper. Spread one side of each pork chop with 1 tsp. jam. Sprinkle breadcrumbs evenly over chops; pat them on gently.
4. Bake at 425 degrees 14-16 minutes, or until crumbs are golden and pork is opaque (about 150 degrees internally). Serve immediately.

Recipe from the Everyday Food "Great Food Fast" cookbook.

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