Honey Mustard Pretzel Pork Chops
Crispy, flavorful, and effortlessly satisfying, these Honey Mustard Pretzel Pork Chops bring a gourmet twist to your dinner table. Coated in crushed pretzels and paired with a tangy honey mustard sauce, each bite delivers a perfect balance of crunch and tenderness.
This recipe transforms ordinary pork chops into a culinary masterpiece with minimal effort. The combination of savory pretzel crust and the sweet, tangy sauce ensures that every flavor note is beautifully highlighted. Plus, the quick prep and bake time make it weeknight-friendly.
Whether you’re cooking for a special occasion or spicing up your routine, these pork chops will wow your taste buds. Pair them with roasted vegetables or a fresh salad for a meal that’s as impressive as it is delicious.
Honey Mustard Pretzel Pork Chops: Ingredients That Shine
Honey Mustard Pretzels – The star of the crust, these pretzels bring a delightful crunch and tangy sweetness that elevates each bite.
Center-Cut Pork Chops – Juicy and tender, these cuts hold their flavor and pair perfectly with the savory coating.
Whole Grain Mustard – Adds depth and texture to the honey mustard sauce, balancing the dish with a gentle kick.
Honey – Sweet and smooth, it enhances the mustard’s tang and ties the flavors together beautifully.
Hot Sauce – A subtle heat in the egg wash that complements the sweetness, creating a harmonious flavor profile.
Recipe Tips
- Perfect the Pretzel Crust
For a crispier, evenly coated crust, crush the pretzels finely but not into powder. A food processor works best, but a sturdy plastic bag and rolling pin can achieve the right consistency. Ensure the pork chops are fully coated for maximum crunch. - Avoid Overcooking
Use an instant-read thermometer to check for doneness. Pork chops should reach an internal temperature of 145°F (63°C). Baking them for longer can lead to dryness, so start checking a few minutes before the recommended bake time. - Make the Sauce Shine
Whisk the honey mustard sauce ingredients thoroughly to ensure a smooth, cohesive flavor. For an extra kick, consider adding a pinch of cayenne or a dash more vinegar to balance the sweetness with tangy heat.
What to Serve with Honey Mustard Pretzel Pork Chops
- Roasted Vegetables
A medley of roasted carrots, Brussels sprouts, and sweet potatoes complements the sweet and tangy flavors of the pork chops. The caramelization from roasting adds depth and pairs beautifully with the pretzel crust. - Creamy Mashed Potatoes
Smooth, buttery mashed potatoes balance the crunchiness of the pork chops. Add a hint of garlic or parmesan to elevate the flavor and enhance the dish’s richness. - Crisp Garden Salad
A fresh salad with mixed greens, cucumbers, and cherry tomatoes drizzled with a light vinaigrette offers a refreshing contrast to the dish’s heavier elements. The acidity cleanses the palate, making each bite feel fresh.
FAQ
1. Can I use boneless pork chops instead of bone-in?
Yes, boneless pork chops can be used. However, they tend to cook faster, so monitor the oven time closely to prevent overcooking.
2. Can I substitute the honey mustard pretzels?
If you can’t find honey mustard pretzels, regular pretzels with a teaspoon of mustard powder and honey added to the egg wash will work as a substitute.
3. Is the honey mustard sauce optional?
While optional, the sauce elevates the dish by adding a layer of flavor. It’s quick to make and worth including for the perfect balance of sweetness and tang.
4. How do I store leftovers?
Store cooled pork chops in an airtight container in the refrigerator for up to three days. To reheat, bake in a preheated oven at 350°F (175°C) for 10 minutes to maintain crispness.
Honey Mustard Pretzel Pork Chops
Ingredients
- 4 center-cut bone-in pork chops
- 3 cups honey mustard pretzels e.g., Dots® Honey Mustard pretzels
- 2 large eggs beaten
- 2 teaspoons hot sauce
- 1 1/4 teaspoons kosher salt divided
- 3/4 teaspoon freshly ground black pepper divided
- 2 tablespoons olive oil
- 1 1/2 tablespoons whole grain mustard
- 1 tablespoon mayonnaise
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
Instructions
- Begin by preheating the oven to 400°F (200°C). Line a rimmed baking sheet with a wire rack and set it aside.
- In a shallow bowl, whisk together the beaten eggs and hot sauce. Using a food processor or a sealed plastic bag with a rolling pin, crush the honey mustard pretzels into fine crumbs. Place these crumbs in another shallow bowl.
- Season the pork chops uniformly with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Dip each chop into the egg mixture, allowing any excess to drip off, and then generously coat it with the pretzel crumbs.
- Heat the olive oil in a large skillet over medium-high heat. Cook the pork chops in batches, two at a time, until they are golden brown on both sides, approximately 2 minutes per side. Transfer them to the prepared baking sheet.
- Place the pork chops in the oven and bake until the center is no longer pink, about 10 minutes. Ensure the internal temperature of the pork reaches 145°F (63°C) by using an instant-read thermometer.
- Meanwhile, prepare the honey mustard sauce. In a small bowl, combine the whole grain mustard, mayonnaise, honey, apple cider vinegar, and the remaining salt and pepper. Stir thoroughly, then microwave the mixture for 15 seconds and stir again. Serve the sauce alongside the pork chops.
