Baked Pork Chops


Serving Size:
1 pork chop with 1 peach half

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis


  • 1/2 cup all-purpose flour
  • 1 large egg
  • 1/4 cup water
  • 3/4 cup cornflake crumbs
  • 6 center cut pork chops, 3-1/2 ounces each
  • 2 tablespoons unsalted margarine
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 6 peach halves, canned in juice


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

Helpful hints

  • Mix paprika and salt together before sprinkling on pork chops.
  • Cook pork chops to 145º F internal temperature and rest for 3 minutes before serving.

Nutrients per serving

Calories 282

Protein 23 g

Carbohydrates 25 g

Fat 10 g

Cholesterol 95 mg

Sodium 263 mg

Potassium 394 mg

Phosphorus 203 mg

Calcium 28 mg

Fiber 1.4 g

Renal and renal diabetic food choices

  • 3 meat
  • 1 starch
  • 1/2 fruit, low potassium

Carbohydrate choices


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