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
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.
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.