A few years ago, ok, ok, may be a bit more than a few. . . . alright, nearly 20, yes 20 years ago, when I was at University. (God, that feels scary!) I would come home on the weekends. My Dad, for those of you that don’t know, was an amazing cook. Whenever I went home there was always a delicious dinner on the table.
Dad made a version of this meal once for me and I loved it. I told him it was one of his best meals. He looked at me slightly confused as he always did and said, ‘ahh mazel tov’. Which was his usual response when he didn’t really know what to say.
So the other day when I was thinking about my Dad, I remembered this delicious dinner. Dad made this with a sage and onion stuffing. As I’m gluten intolerant I can no longer eat bread. So instead I made this with ground flax seed. It was just as delicious as my Dad’s recipe. If you can’t get flax seed you can always use breadcrumbs.
Do you love breaded meat, if so what’s your favourite? Let me know in the comments below and please do not forget to like and follow me.
- Small mixing bowl
- Chopping board or plate
- Baking Tray
- Pork chops x 4
- Ground flax seed or bread crumbs x 60g
- Sage x 2 tsps
- Onion granules x 2 tsps
- Olive oil x 4 tbsp
- Salt and pepper
- Preheat oven to 180°C or gas mark 4.
- In the small bowl mix the ground flax seed, sage and onion granules together.
- Add salt and pepper to taste.
- Pour in the olive oil and stir these ingredients together.
- Put the pork chops onto the chopping board or plate.
- Spread the mixture across the tops of the chops as evenly as possible.
- Place them into the baking tray and put the tray in the oven.
- Cook for around 25 – 30 minutes or until golden brown.
- Once the fat has turned golden brown the pork chops will be cooked.
- Remove and serve.
- Then enjoy.
GF Breaded Sage and Onion Pork Chops was a big hit with my husband Howard. I think he enjoyed it as much as I did the first time round. So I will definitely be making this one again. My son Ted was not so keen but he did eat it. I think he preferred the roast potatoes more. You could serve this with boiled new potatoes and roasted carrots and parsnips too. However you decide to eat this dish as always please enjoy. Thank you. xxx