1 tablespoon olive oil, plus more for baking sheet
2 slices multigrain sandwich bread
4 pork loin chops, patted dry
4 tablespoons apricot jam
Preheat the oven to 425 degrees. Lightly brush a rimmed baking sheet with oil; set aside.
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.
Season the pork generously with salt and pepper; spread one side of each chop with 1 tablespoon jam. Dividing evenly, sprinkle the breadcrumbs over the jam and pat them on gently.
Transfer the pork, coated side up, to the prepared baking sheet. Bake until the crust is golden and the pork is opaque throughout, 14 to 16 minutes.