That got me to wondering why we cook pork chops over high heat and coated in bread crumbs. I think Shake'n'Bake is to blame. They gave us the idea to bake chops with high heat to get dinner on the table quickly. It does help to seal in the juices the way they do it, but I know I've had pork cooked other ways.
I also had a couple of tablespoons each of beer mustard and cranberry sauce. After I pulled them out of the oven, I realized I should have stirred them together for a really nice glaze, but this was good too.
4 boneless pork chops (a little over 1 lb)
1/2 C leftover jam, mustard, or sauce of some kind
1. Preheat oven to 300º. Smear both sides of pork chops with glaze and place on a shallow rack in a baking dish.
2. Cook for 20 minutes. Turn and cook another 20 minutes. Unless the chops are super-thick, this should be long enough. Use a food thermometer if you're nervous. They only have to get to 140º. That 160º stuff was when food wasn't as safe as it is now (or for any ground meat).
3. Let chops rest for 5 minutes before serving.
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