Pair these pretzel-crust pork chops with a side of homemade creamed spinach, rice or mashed potatoes, and Magic Marshmallow Puffs for dessert!
★ Why You'll Love this Recipe ★
Made with a maple-mustard sauce and a bunch of crunch in each bite, these pretzel-crusted pork chops are a delicious dinner that's easy to pull off! Ready in just 35 minutes.
Salty + Sweet = YUM
Pork chops, moist on the inside, with a crisp, pretzel coating are served with a tasty, sweet but savory, Dijon mustard maple dressing.
Complete the Meal with Sides
Baked until juicy, these pork chops come together with just 15 minutes of prep time. Whip these up served with a side of string beans and rice or your choice of side for a complete meal the whole family will fall in love with.
This pork chop recipe is:
Easy to make: These baked pork chops require minimal prep time and take only 20 minutes to cook making them easy to whip up in a pinch.
Flavorful: The taste and texture of these chops is the perfect balance of crisp and crunchy with sweet and tangy.
Versatile: Baked pork chops work just as well for a weeknight dinner as they do a more formal one with extended family. They pair well with any side and the maple Dijon dressing is a compliment to any vegetable side dish as well.
★ Ingredients You'll Need ★
There are two parts to this pork chop recipe — the breaded pork chops and the dressing. Both use easy-to-grab ingredients you probably already have.
Here's a look.
For the pork chops:
- Pretzels: Crush the pretzels into uniform pieces using a large ziplock bag and a rolling pin. For added flavor choose pretzels with seasoning. Panko breadcrumbs, cornflakes, or even nuts can be used too in place of or in addition to the pretzels.
- All-purpose flour: If possible, sift your flour so that there’s not clumps when you’re dipping. I like to cheat and use a fork or a whisk.
- Eggs: Well-whipped for the best coating abilities.
- Pork chops: Try to grab pork chops all roughly the same size to make cooking time the same.
Vegetable oil: Used to cook the pork chops until golden, this oil heats the best but any neutral oil can be used.
For the maple mustard dressing:
- Dijon mustard: This adds the best contrasting flavor, but you can easily use other mustards to switch it up sometimes.
- Maple syrup: Pure maple syrup will work best. Honey or agave can be used too but the consistency of the dressing will be thicker and the flavor will change.
- Apple cider vinegar: Adds a bit of tang to an otherwise sweet dressing.
- Seasonings: You’ll want salt and pepper on hand as well as dried thyme for taste.
★ How to Make this Recipe ★
These chops are easy to make, here's a look at the steps.
- Season pork chops with salt and pepper then coat in flour.
- Dip into egg mixture.
- Coat with crushed pretzels.
- Brown each side in a pan with oil.
- Mix together sauce ingredients.
- Bake pork, let rest then serve with sauce and sides.
★ Tips & FAQs ★
Use a meat thermometer. You want the pork chops to reach a minimum of 145F before serving. Let them rest for 5 full minutes so that the pork's juices can infuse the meat and don't leak out, creating perfectly cooked, moist pork.
Let them cool fully before storing the pork chops in the fridge for up to 3 days. Reheat the chops in the oven or on the stove until warmed through.
When coating pork, chops that are about 1 inch thick are ideal because they’re thick enough to remain juicy while cooking but not so thick that they take a long time to cook through.
Anything can work as a side for this recipe. A few sides that pair well with the pork chops are: any cold slaw; warm, salted sweet potato fries; sautéed or roasted string beans; rice pilaf; and/or garlic mashed potatoes. A side salad works well, too.
Battered pork chops are best made the day of so that they are crispy when served. You can prepare sauce and crush breading in advance to save time and assemble right before cooking. You can also cook and store porl chops to reheat them.
★ More Pork Recipes ★
Want more ideas for cooking pork?
Browse all my easy and delicious pork recipes. Pin your favorites for later!
This Pretzel-crusted Pork Chop recipe was featured on South Your Mouth!
Pretzel Crusted Pork Chops with Maple-Dijon Sauce
Equipment
Ingredients
Maple-Dijon Sauce
- ½ cup Dijon mustard
- ¼ cup pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried thyme or use fresh, chopped
- salt and pepper to taste
Pretzel-Crusted Pork
- 2 cups pretzels crushed
- ¼ cup all-purpose flour
- 2 eggs beaten
- 4 boneless pork chops (about 1 inch thick)
- 2 tablespoon vegetable oil
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Instructions
- Preheat oven to 400°F.
- Prepare pretzel coating. Crush pretzels by placing in a large ziplock bag. Seal and cover with a dish towel then go over them with a rolling pin until they are crushed into uniformly sized pieces.Place crushed pretzels in a shallow dish.In two separate shallow dishes, place the flour and beaten eggs.
- Season pork. Pat the pork chops dry then generously sprinkle salt and pepper on both sides.
- Coat pork chops. Dip each pork chop into flour, then egg, and then the crushed pretzels, pressing gently to adhere.
- Sear pork chops. Heat vegetable oil in a large oven-safe skillet over medium-high heat. Add pretzel-crusted pork chops and cook for 2-3 minutes until the bottom is golden brown. Flip each pork chop over and cook for 1 minute.
- Bake. Transfer skillet to preheated oven and bake for 10-12 minutes or until pork chops reach an internal temperature of 145°F.
- Let rest. Remove pork chops from the oven, cover with foil and let rest for 5 minutes before cutting and serving.
- Serve with dip. Plate pork chops with Dijon mustard sauce on the side for dipping or drizzling.
Notes
- Be sure to sear pork first to lock in juices.
- Do not overcook, pull from oven as soon as temp reads 145ºF.
- Once cooked, cover with foil and let rest. This allows the juices to redistribute through the pork after cooking.
Susan Galanski says
I was very pleasantly surprised by this recipe! Try it... it's very good. My husband and I enjoyed this recipe. Don't skip the sauce, it's perfect with the pork chops... not to sweet. I will make it again for my family.