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Baked Pork Chops

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 clove garlic crushed
  • 75 grams plain dry breadcrumbs
  • 20 grams finely chopped parsley or your favourite herbs
  • 2 teaspoons Knorr Reduced Salt Chicken Granules
  • 4 thick pork chops on the bone
  • 1 egg beaten
  • 1 tablespoon olive oil
  • 2 tablespoon Flora Buttery

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

273kcal

Energy (kJ)

1139kJ

Protein (g)

28.5g

Carbohydrate incl. fibre (g)

14.4g

Carbohydrate excl. fibre (g)

13.4g

Sugar (g)

1.4g

Fibre (g)

1.0g

Fat (g)

10.4g

Saturated fat (g)

1.2g

Unsaturated fat (g)

6.4g

Monounsaturated fat (g)

4.9g

Polyunsaturated fat (g)

1.5g

Trans fat (g)

0.0g

Cholesterol (mg)

130mg

Sodium (mg)

335mg

Salt (g)

0.84g

Vitamin A (IU)

478IU

Vitamin C (mg)

6.5mg

Calcium (mg)

63mg

Iron (mg)

2.42mg

Potassium (mg)

476mg

Total

1090kcal

4555kJ

113.9g

57.6g

53.5g

5.4g

4.1g

41.6g

4.9g

25.6g

19.6g

6.0g

0.0g

521mg

1339mg

3.35g

1914IU

26.1mg

254mg

9.69mg

1904mg


  • 1 Preheat oven to 200°C, 180°C fan, Gas Mark 6.
  • 2 Combine crushed clove garlic, breadcrumbs, finely chopped herbs and Knorr Reduced Salt Chicken Granules in a small bowl. Brush chops with beaten egg, then dip into the breadcrumb mixture, until evenly coated, patting to help the coating stick.
  • 3 Heat the olive oil and Flora Buttery in frying pan. Turn up the heat. Carefully place the chops into the hot pan and fry for 2-3 minutes on each side until golden-brown. Turn only once.
  • 4 Gently transfer onto baking tray and place in oven for 15-20 minutes, or until the pork is cooked through. Remove from the oven and set aside to rest.