Parmesan-Crusted Pork Chop RecipeAugust 27, 2021
This Parmesan-Crusted Pork Chop Recipe for the solo diner (but can be doubled, tripled, or more for the family) is coated with a crumb and Parmesan mixture for a crusted chop and it’s divine. You could substitute the ground almonds/almond flour for breadcrumbs if you prefer, both give a golden finish.
I can manage a 75-100 g/3-4 oz chop but you may not – I am over 10 years out of surgery (and some days, as we all know, you can and you can’t eat the same regular amount, so I can’t always) but all it needs is a little salad on the side for a complete meal cooked from scratch.
Parmesan-Crusted Pork Chop Recipe
Recipe by: Carol Bowen Ball of Bariatric Cookery
- 1 small egg
- 1 tbsp ground almonds/almond flour or 1 tbsp breadcrumbs (made from protein bread if possible)
- 2 tsp finely grated Parmesan cheese
- Salt and freshly ground black pepper
- 1 x 75-100 g/3-4 oz boneless pork loin chop, trimmed of excess fat
- Low-fat cooking spray or mist
- Mixed salad to serve
- Preheat the oven to 200 C/400 F/gas 6. Line a baking tray or small baking pan with easy glide or non-stick foil.
- In a shallow bowl, beat the egg with 1 tbsp water. You will not need all of this mixture so you may well wish to divide the mixture in half now and save the unused portion in the refrigerator for another use.
- In another shallow bowl, mix ground almonds/almond flour or breadcrumbs with the Parmesan and salt and pepper to taste until well mixed.
- Dip the pork chop into the egg mixture, then into the Parmesan mixture, to coat evenly.
- Generously spritz a non-stick frying pan with low-fat cooking spray or mist. Heat, add the chop, and cook for 1-2 minutes, turning once, until golden brown. Transfer to the baking tray.
- Bake in the oven for about 12-15 minutes, or until the pork is no longer pink in the center and fully cooked. Allow it to rest for 3 minutes before serving with a little salad on the side.
Calories: 270; Protein: 32.4g; Carbohydrates: 1g; Fat: 15.1g
ABOUT THE AUTHORCarol Bowen Ball BSc (Hons) had weight-loss surgery about 6 years ago and as a consequence wrote the UK’s Ist and 2nd bariatric cookery books (‘Return to Slender’ and ‘Return to Slender…Second Helpings) and developed The Bariatric Portion Plate. She also now advises those considering, or who have had, surgery on her bariatric cookery website http://www.bariatriccookery.com. See more recipes by Carol Bowen Ball!
|Recipe Disclaimer: If you have specific dietary restrictions, allergies or a nutrition plan that you are following, make sure to read the ingredient list prior to consumption. All information on ObesityHelp.com is intended for informational purposes only. The information is not intended to be a replacement or substitute for consultation with a qualified medical professional. Please contact a medical professional with any questions and concerns.|