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Recipe tags: Bake, Pork

Meats and seafood

Baked Pork Chops

Recipe submitted by DaVita dietitian Seema from California.

Yield:     6 servings

Serving size:   1 pork chop with 1 peach half

Ingredients

• 1/2 cup flour
• 1/2 teaspoon salt
• 1 egg beaten with 1/4 cup water
• 3/4 cup low sodium cornflake crumbs
• 6 center cut pork chops, 3-1/2 ounces each
• non-stick cooking spray
• 2 tablespoons unsalted margarine, melted
• 1 teaspoon paprika
• 6 peach halves, canned in juice, drained

Preparation

1. Combine flour and salt in a flat shallow pan or plate. Beat egg and water mixture in a shallow bowl. Place cornflake crumbs on a shallow plate.
2. Dredge pork chops in flour to coat. Dip each chop in egg mixture then dredge in cornflake crumbs.
3. Place chops on a baking sheet sprayed with non-stick cooking spray. Drizzle with melted margarine.
4. Dust chops with paprika and refrigerate for at least 1 hour.
5. Preheat oven to 350 °F and bake pork chops for 40 minutes or until done.
6. Top each pork chop with a peach half and serve.

Nutrients per serving

• Calories: 337
• Protein: 24 g
• Carbohydrate: 29 g
• Fat: 14 g
• Cholesterol: 86 mg
• Sodium: 249 mg
• Potassium: 375 mg
• Phosphorus: 204 mg
• Calcium: 31 mg
• Fiber: 1.8 g

Renal and Renal Diabetic Food Choices

• 3 meat
• 1 starch
• 1 fruit, low potassium

Carbohydrate Choices

• 2

Helpful hints

• If low sodium corn flakes are unavailable, crush 2 cups of regular cornflakes and reduce salt to 1/4 teaspoon. Sodium content will be about the same.

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