The power of pork

We had pork for dinner last night. It wasn't mind blowing, but I think my method was flawed. Also, my photography skills are woefully lacking - apparently there was a gross smudge on the lens all evening, therefore, everything has a somewhat ethereal quality to it. Magic pork.

Tonight's pork featured an apricot coating that was gently sprinkled with bread crumbs. First off, make the apricot coating - Jam, coarse grained mustard, salt, pepper, and cayenne.

The mixture was brushed onto flattened boneless pork chops, then sprinkled with plain bread crumbs

Then, time for some frying. I had intended to pan fry them to crisp them up, then bake them off to finish.

After a quick turn in the skillet, then were put onto a cooling rack on a baking sheet and put in the oven for about 20 min at 350 degrees.

They tasted fine - pretty good actually - and the pork was very moist. Final photos were discarded due to the mysterious smudge. But the bottom sides of the chops got all mushy, despite being on the rack. Next time, I shall just have to fry them all the way, or else bake them all the way. Something to stop the mushiness.