Now that Thanksgiving is over and we are all getting back to our regular routines of life, I thought I would give you this week some new & delicious dinner recipes to keep you interested in cooking healthy during the holiday season. If you are like me, I have just about had my fill of sweets this past week and am looking forward to some real, homecooked dinners that can be thrown together quickly but are still healthy. I have gained a few extra pounds this week (ha! I’ll say a ‘few’ to make me feel better) and need to try and get those back off before the next round of holiday baking-extravaganzas begin 🙂
These breaded pork chops are the perfect dinner to add a little flair, without a lot of fat. These pork chops are cooked using the America’s Test Kitchen method of brining the chops in salt water before you cook them and baking them on a cookie rack. Somehow these pork chops come out being incredibly moist, but have a crunchy breadcrumb topping that is totally scrumptious! I wanted a sweet & sour-ish sauce to dip our chops in, so we made up this Apricot Dijon glaze and it made for a great combination of flavors! Serve with some steamed veggies, some rice or a baked potato and you have a quick meal that is not only healthy, but a crowd pleaser for sure!


- 1/3 cup apple cider vinegar
- 3/4 cup apricot (or peach) jam
- 1 Tbs. ground mustard
- 2 Tbs. dijon mustard
- 1 Tbs. soy sauce
- 6-8 pork chops
- Brine in 1 quart water
- 1/4 cup salt
- 4 slices bread (white or wheat)
- 1/2 tsp. paprika
- 3 Tbs. green onions, sliced
- 1/8 tsp. cayenne pepper
- 3 garlic cloves, minced
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. ginger powder
- 3 Tbs. parmesan cheese
- 1 tsp. thyme
- 2 Tbs. parsley
- 2/3 cup flour
- 3-4 egg whites
- 1/4 cup dijon mustard
- 2 Tbs. oil
- Glaze: For the glaze, combine all of the ingredients together in a sauce pan and bring to a boil until thickened.
- Pork Chops: Place the pork chops in a large bowl with the 1 quart of water and 1/4 cup of salt. Let them sit in there for 30 minutes. After 30 minutes, remove and pat the pork chops dry.
- Breading: Blend together the breadcrumb ingredients and seasonings (bread, paprika, sliced green onions, cayenne pepper, garlic cloves, salt, pepper, ginger powder and parmesan cheese) in a food processor until combined.
- In a separate shallow bowl, combine together the thyme, parmesan cheese, parsley and flour.
- In another bowl, whisk together the egg whites and mustard.
- Put the dried pork chops into the flour mixture first, then the egg whites/mustard and then into the breadcrumb mixture. Once each pork chop has been breaded, place on a cookie sheet that has been sprayed with non-stick cooking spray.
- Bake at 425 for 18-22 minutes, or until center of pork is cooked through but not overly dry. They pork can still be a light pink color. Serve with the apricot glaze.

Thanks for shared me recipie info .