Updated Nov 24, 2014Chatelaine
panko bread crumbs
Indian curry paste, preferably medium
boneless, centre-cut pork chops, each about 3/4-in. thick
onion, sliced into thin rounds
crisp red apples, unpeeled, cored and sliced in thin rounds
- Preheat oven to 425F. Place a rack on a large rimmed baking sheet. Spray rack with oil. Place panko in a shallow dish. Stir curry paste with Dijon in a small bowl. Sprinkle pork chops with salt. Spread Dijon mixture on both sides of chops. Then coat all over with panko, pressing so that the crumbs adhere. Place on rack. For a crunchier coating, lightly spray chops with cooking spray.
- Bake in centre of oven, without turning, until coating is golden and crispy, 20 to 25 min. Meanwhile, heat a frying pan over medium. Add oil, then onion. Cook for 1 min. Add apples and 1/4 cup water. Reduce heat to medium-low and simmer, covered, until apples are tender, 7 to 8 more min. Add apple jelly and stir until it melts. Divide pork and apple mixture among dinner plates. Serve with boiled baby potatoes.
Panko bread crumbs are a flakier cousin to fine dry bread crumbs. Look for them in the supermarket’s Asian section.