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!

Breaded Pork Chops with Apricot Glaze
  1. 1/3 cup apple cider vinegar
  2. 3/4 cup apricot (or peach) jam
  3. 1 Tbs. ground mustard
  4. 2 Tbs. dijon mustard
  5. 1 Tbs. soy sauce
Pork Chops
  1. 6-8 pork chops
  2. Brine in 1 quart water
  3. 1/4 cup salt
  1. 4 slices bread (white or wheat)
  2. 1/2 tsp. paprika
  3. 3 Tbs. green onions, sliced
  4. 1/8 tsp. cayenne pepper
  5. 3 garlic cloves, minced
  6. 1/4 tsp. salt
  7. 1/4 tsp. black pepper
  8. 1/4 tsp. ginger powder
Flour Dredge
  1. 3 Tbs. parmesan cheese
  2. 1 tsp. thyme
  3. 2 Tbs. parsley
  4. 2/3 cup flour
Egg Mixture
  1. 3-4 egg whites
  2. 1/4 cup dijon mustard
  3. 2 Tbs. oil
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  1. Glaze: For the glaze, combine all of the ingredients together in a sauce pan and bring to a boil until thickened.
  2. 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.
  3. 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.
  4. In a separate shallow bowl, combine together the thyme, parmesan cheese, parsley and flour.
  5. In another bowl, whisk together the egg whites and mustard.
  6. 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.
  7. 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.
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 Something about breaded meat is just so pretty to me–call me crazy, I know! The green parsley and the parmesan cheese in the breadcrumbs make these pork chops extra special!