Apricot Pork With Herb Crust
photo by The Flying Chef
- Ready In:
- 19mins
- Ingredients:
- 7
- Serves:
-
2-4
ingredients
- 2 teaspoons olive oil
- 4 pork cutlets, trimmed
- 1⁄4 cup apricot jam
- 2⁄3 cup fresh multigrain breadcrumbs
- 1⁄4 cup fresh flat leaf parsley, chopped
- 1⁄2 cup reduced-salt chicken stock
- 4 corn, cobettes (85g each, steamed)
directions
- 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.
- 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.
- 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.
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Reviews
-
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. :)
RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.