Apricot Pork With Herb Crust

Sonya01's Note:

something to try as dh loves apricot chicken

• Total Time: 19 mins
• Prep Time: 5 mins
• Cook Time: 14 mins

Ingredients:

Servings: 2

• 2 teaspoons olive oil
• 4 pork cutlets , trimmed
• ¼ cup apricot jam
• 2⁄3; cup fresh multigrain breadcrumbs
• ¼ cup fresh flat leaf parsley , chopped
• ½ cup reduced-salt chicken stock
• 4 corn , cobettes (85g each, steamed)

Directions:

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

Reviews

[The Flying Chef]

We loved this recipe.. I made this with a tenderloin as this is what I had on hand. I just put the crust over the top of the whole loin, poured the chicken stock in a roasting pan and cooked it for about 35 Min's. The meat was super moist and tender and the topping was nice and crunchy. I loved the use of the apricot jam here, it went really well with the pork and the crunchy topping was delicious. A great recipe Sonya and I will forward to trying this with cutlets next time. :)