![Baked Pork Chops](/-/media/davita/project/kidneycare/recipe-images/new/b/bakedporkchops_3_1.jpg?mw=1200&mh=400&hash=4c40d59044e71a165c2bfab2a2102d1d4334e71b)
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Portions:
6
![](/assets/images/icon-recipe-details-serving-size.png)
Serving
Size:
1 pork chop with 1 peach half
![](/assets/images/icon-recipe-details-diet-types.png)
- Diet
Types:
- Diabetes
- Dialysis
Ingredients
- 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
Preparation
- Preheat oven to 350 °F.
- Combine flour in a flat shallow pan or plate.
- Beat egg and water mixture together in a shallow bowl. Place cornflake crumbs on a shallow plate.
- Dredge pork chops in flour to coat. Dip each chop in egg mixture then dredge in cornflake crumbs.
- Place chops on a baking sheet sprayed with non-stick cooking spray. Drizzle with melted margarine.
- Dust chops with paprika and salt; refrigerate for at least 1 hour.
- Bake pork chops for 40 minutes or until done.
- 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.
Submitted by: DaVita dietitian Seema from California.
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
Added Sugar 1 g
Kidney and kidney diabetic food choices
- 3 meat
- 1 starch
- 1/2 fruit, low potassium
Carbohydrate choices
1-1/2
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