Preheat oven to 200°C.
Combine crushed garlic clove, bread crumbs, finely chopped herbs and Knorr Chicken Stock Pot in a small bowl and mix thoroughly. Brush chops with beaten egg, then dip into the bread crumb mixture, until evenly coated, patting to help the coating stick.
Heat the olive oil and Stork Margarine in frying pan. Turn up the heat. Carefully place the chops into the hot pan and fry for 2-3 minutes on each side until golden-brown. Turn only once.
Gently transfer onto baking tray and place in oven for 10-15 minutes, or until the pork is cooked through. Remove from the oven and set aside to rest.
Serve with sachet of KNORR Alfredo Pasta & Sauce cooked according to instructions on the packaging.