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this is a great recipe gleaned from a book I made my friend Dave buy and then had to purchase because of guilt or something. Actually, I just thought it was a good idea.. I try, most weeknights to have dinner fixed in 30 or so minutes. So, Good Food Fast which is by the editors of Everyday Food for Martha Stewart is where this gem is adapted out of. The original recipe calls for apricot jam but we use jam or, as of late, a pineapple lemongrass chutney we purchased in Denver on our last trip. We have made quite a few changes to this and it turns out every time.

Preheat oven to 425.

Olive Oil
Thin Cut Pork Chips (I prefer boneless)
Apricot Jam or a jam or savory spread like Chutney, of your choice
Panko bread crumbs

Lightly oil a baking sheet. Place the chops on the sheet and give a quick flip. For each medium sized chop you have place a couple of teaspoons of your spread (jam or chutney) in a separate bowl from the container to prevent cross contamination. Spoon a couple teaspoons on each chop top and spread into an even layer. Pour 3/4 to 1 cup of panko in a small bowl. Pour a couple spoons of Olive Oil over the panko and toss to evenly distribute. Sprinkle the panko evenly over the chops.

Bake for about 15-17 minutes for thin chops and serve. I’ll be honest here and let you know we had this last night with Rice A Roni and Chung’s spicy chicken eggrolls… Kind of a tan dinner, but all in all, a midweek feast. 🙂