There’s no need to fry in a lot of oil to get a crisp breadcrumb crust. Before baking, moisten the crumbs with a little oil; coat the pork, chicken, or fish, and bake until golden.

　　

Ingredients

serves 4

　　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

　　

Step 1

Preheat the oven to 425°F. Lightly brush a rimmed baking sheet with oil; set aside.

　　

Step 2

Tear the bread into large pieces; place in a food processor. Pulse until large crumbs form. Drizzle with the oil; pulse once or twice, just until the crumbs are moistened (you should have about 1 1/2 cups crumbs).

　　

Step 3

Season the pork chops generously with salt and pepper; spread one side of each chop with 1 teaspoon jam. Dividing evenly, sprinkle the breadcrumbs over the jam, and pat them on gently.

　　

Step 4

Transfer the pork, coated side up, to the prepared baking sheet. Bake until the crust is golden and the pork is opaque throughout (the meat should register 150°F on an instant-read thermometer), 14 to 16 minutes. Serve immediately.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.