Pork chops with a crushed pretzel coating and a delectable sweet and tangy honey mustard sauce.
- 1 cup panko crumbs
- 4 cups hard pretzels (like sourdough), coarsely crushed
- ½ cup neutral tasting olive oil
- ½ cup Dijon mustard
- ⅓ cup honey
- ¼ cup bottled water
- 3 tablespoons red wine vinegar
- coarse salt and fresh ground black pepper
- ½ cup all-purpose flour
- 4 - 5 pork chops, boneless or bone-in
- Preheat the oven to 400° F. Lightly grease with oil a large, non-stick baking sheet or roasting pan. If you don't have a non-stick pan line a regular pan with parchment and lightly grease with oil.
- In a large skillet over medium heat toast the panko crumbs until lightly golden, stirring constantly. Remove from the pan and allow to cool.
- In a food processor pulse the pretzels until coarsely ground (small crumbs with some small pretzel pieces) then add them to a medium bowl and mix with the panko crumbs. Wipe the crumbs out of the food processor.
- Add the oil, mustard, honey, water and vinegar to the food processor and pulse until smooth.
- Season with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.
- Season the chops with salt and pepper.
- Pour half of the dressing into a large shallow bowl or dish, put the flour on a large plate and add half the pretzel mixture to a large, shallow bowl or dish (add more as needed).
- Working one at a time and using tongs dredge the pork chops in the flour then into the dressing allowing excess to drip off then into the pretzel crumbs patting them on if needed. Place on greased baking sheet.
- Bake 16 - 25 minutes depending on their thickness/size or until cooked through (internal temperature 150 - 160 degrees F.).
- Let the pork chops sit 5 minutes before serving with the remaining honey mustard dressing.
©Cinnamon Spice and Everything Nice by Reeni Pisano
All Rights Reserved.
Pork likes a touch of sweetness and mustard is a natural pairing to balance it out along with the salty pretzels for a nice bite of crunch.
A match made in pork chop heaven.
The pretzel crumbs trap in all the juices of the pork as long as you don’t overcook them. Once overcooked you’ll wind up with a pork chop drier than the Sonoran desert.
Luckily, if that does happen, you have the addictive honey-mustard sauce to fall back on. It has the ability to take the driest, chewiest piece of meat and turn it into something delicious and edible.
This is the same recipe I used for chicken awhile back. A recipe that jumped to one of my top three most popular recipes and has stayed there inspiring me to try the same technique on pork chops.
I imagine its popularity is largely due to the honey-mustard sauce.
The first time making it I had to quickly throw together a second batch because once I started I could not stop dipping pretzels in it. I may even have drunk some of it.
Clearly, it has addictive qualities to it because here I am with the excuse of making pork chops just so I can taste more of the delectable sauce.
Which just happens to be the best honey mustard sauce on the face of the earth.