Apricot Pork With Herb Crust

• 2 teaspoons olive oil
• 4 pork cutlets, trimmed
• 14 cup apricot jam
• 23 cup fresh multigrain breadcrumbs
• 14 cup fresh flat leaf parsley, chopped
• 12 cup reduced-salt chicken stock
• 4 corn, cobettes (85g each, steamed)

1. Preheat oven to 190C Heat oil in a large, non-stick frying pan over medium-high heat.
2. Add pork and cook for 1 to 2 minutes on each side or until browned.
3. Place, in a single layer, in an ovenproof dish.
4. Spread the top of the pork with jam.
5. Combine breadcrumbs and parsley in a small bowl.
6. Sprinkle over jam.
7. Pour stock into base of dish.
8. Bake, uncovered, for 8 to 10 minutes or until pork is cooked through and breadcrumbs are light golden.
9. Drizzle over dish juices.
10. Serve with corn.

olive oil, pork cutlets, apricot, fresh multigrain breadcrumbs, flat leaf parsley, chicken stock, corn

Taken from www.food.com/recipe/apricot-pork-with-herb-crust-368864 (may not work)