Pretzel Crusted Pork Chops with Orange Mustard Sauce
Elevate your dinner game with these irresistible Pretzel Crusted Pork Chops with Orange Mustard Sauce! This recipe features succulent boneless pork chops coated in a crunchy, golden-brown pretzel crust for a delightful twist on classic breaded chops. The mouthwatering orange mustard sauce, made with fresh orange juice, Dijon mustard, and a touch of honey, adds a zesty and tangy finish that perfectly complements the savory crust. With just 20 minutes of prep time and simple ingredients like pretzels, eggs, and pantry staples, this dish is both easy and impressive. Perfect for weeknight dinners or special occasions, serve these flavorful pork chops alongside roasted veggies or a crisp green salad for a complete meal packed with texture and bold flavors.
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups pretzels
- 0.5 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 0.5 cup orange juice
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
Season the pork chops on both sides with salt and black pepper. Set aside.
Place the pretzels in a food processor and pulse until you have fine crumbs. Transfer the crumbs to a shallow dish.
Place the flour in a separate shallow dish.
In another shallow dish, whisk together the eggs and milk.
Dredge each pork chop in the flour, shaking off any excess, then dip into the egg mixture, and finally press into the pretzel crumbs to coat evenly. Set the coated chops aside on a plate.
Heat a large skillet over medium heat and add the olive oil and butter. Once the butter is melted and the oil is shimmering, add the pork chops to the skillet.
Cook the pork chops for 4-5 minutes per side, or until the crust is golden brown and the internal temperature reaches 145°F (63°C). Transfer the pork chops to a plate and cover loosely with foil to rest.
In the same skillet (wipe out any large crumbs first), add the orange juice, Dijon mustard, and honey. Whisk to combine and bring the mixture to a gentle simmer.
In a small bowl, mix the cornstarch with the water to create a slurry. Stir the slurry into the sauce and cook for 1-2 minutes, until thickened.
Serve the pretzel-crusted pork chops drizzled with the orange mustard sauce.
Nutrition Facts
Calories |
2284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.5 g | 161% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 4438 mg | 193% | |
| Total Carbohydrate | 145.1 g | 53% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 30.9 g | ||
| Protein | 133.1 g | 266% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 188 mg | 14% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2375 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
