Moist inside, crispy on the outside. These pork chops are battered and dipped in crushed pretzels and served with a Dijon maple sauce for a delicious, but simple weeknight dinner. Serve with string beans and rice or your choice of sides.
Pork Chops | Pretzels | Flour Eggs | Oil | Dijon Mustard Maple Syrup | Thyme Apple Cider VInegar
Whisk together the Dijon mustard, maple syrup, apple cider vinegar, thyme, salt, and pepper until combined.
Crush the pretzels and place in a shallow dish. Then place the flour and beaten eggs in two separate dishes.
Pat the pork chops dry and season with salt and pepper. Then dip the chops into the flour, then egg, and then the crushed pretzels.
Sear the pork chops in oil until golden brown, then transfer to the oven and bake for 10-12 minutes.
Plate the pork chops with Dijon mustard sauce on the side for dipping or drizzling.