Apricot pork chops?
I was thinking of doing something different...apricot porkchops. I've seen lots of recipes whereas they chops are seared then cooked in an apricot mixture until 145-150F. I have also seen a recipe that uses multigrain breadcrumbs.
I was thinking of making them by dipping the chops in flour, then an egg wash, then multi-grain crumbs. Then I'd brown them quickly (1 minute or so each side, until brown) in a pan with hot butter. Then I'd bake them until done, and toss around in a hot skillet with the apricot glaze to coat.
Does this sound reasonable? How would it taste with breadcrumbs and apricot vs. just plain chops with apricot?
I was considering serving with a twice-baked sweet potato and green beans.