Crispy Apricot Pork Chops

• 1 tablespoon olive oil, plus more for baking sheet
• 2 slices multigrain sandwich bread
• 4 bone-in pork loin chops (about 8 ounces each, 3/4 to 1 inch thick), patted dry
• Coarse salt and fresh ground pepper
• 4 teaspoons apricot jam

1. Preheat the oven to 425F.
2. Lightly brush a rimmed baking sheet with oil; set aside.
3. Tear the bread into large pieces; place in a food processor.
4. Pulse until large crumbs form.
5. Drizzle with the oil; pulse once or twice, just until the crumbs are moistened (you should have about 1 1/2 cups crumbs).
6. Season the pork chops generously with salt and pepper; spread one side of each chop with 1 teaspoon jam.
7. Dividing evenly, sprinkle the breadcrumbs over the jam, and pat them on gently.
8. Transfer the pork, coated side up, to the prepared baking sheet.
9. Bake until the crust is golden and the pork is opaque throughout (the meat should register 150F on an instant-read thermometer), 14 to 16 minutes.
10. Serve immediately.

olive oil, bread, loin chops, salt, apricot jam

Taken from www.epicurious.com/recipes/food/views/crispy-apricot-pork-chops-383345 (may not work)