Pork chops baked with garlic
Skill level: Easy peasy
Costs: Cheap as chips
A dish for real garlic lovers. If you’re after a garlicy dinner with a difference, these baked pork chops are cheap, simple and oh so tasty. Chunky pork chops are coated in a seasoned flour mix and then baked with whole garlic cloves. Serve with crusty bread so that you can enjoy the sweet roasted garlic spread as a paste. Apple sauce also goes great with the pork if you want to add a sweet kick.
- 8 thick sliced small pork chops
- 2tbsp plain flour
- Salt and freshly ground black pepper
- 1tsp dried sage
- 2 large bulbs garlic
- 3tbsp vegetable oil
- 4 onions, sliced
- 1tbsp clear honey
- Baby salad leaves to garnish
Whole garlic cloves roast to form a sweetly pungent paste, ideal for serving with pork. If preferred, for a less garlicy dish, leave the whole cloves out and roast the chops more simply with the onions.
- Pre-heat oven to 190°C/375°F/Fan 170°C/Gas Mark 5. Wash and pat dry the chops and put in a bowl. Mix the flour with plenty of seasoning and the sage. Peel and crush 2 garlic cloves and mix into the flour. Sprinkle the seasoned flour over the chops and mix well to make sure they are completely covered.
- Break up the remaining garlic into individual cloves, discarding some of the papery outer skin from the bulb, but leaving the actual cloves unpeeled.
- Heat 2tbsp oil in a large frying pan and fry the chops, turning, over a high heat, for 5 mins to brown. Using tongs, put the chops on a heatproof plate and set aside.
- Reheat the pan juices with the remaining oil and stir fry the onions and garlic for 7-8 mins to brown. Spoon into a shallow baking dish, season well and mix in the honey. Arrange the chops on top and bake in the oven for about 30 mins until tender and cooked through.
- To serve, drain the chops and garlic/onion mixture and spoon into warm serving bowls. Top with the chops and serve immediately garnished with salad leaves. Accompany with crusty bread and green salad.