Pretzel Crusted Pork Chops with Maple-Dijon Sauce

Pretzel-Crusted Pork Chops with Maple Mustard Dip

Pretzel Crusted Pork Chops with Maple-Dijon Sauce

Moist inside and crispy on the outside, these pretzel-crusted pork chops are coated in crushed pretzels and served with a sweet and tangy Dijon maple sauce. This easy pork chop recipe makes a delicious yet simple weeknight dinner. Serve with green beans and rice or your favorite sides for an easy family meal.

Course Dinner

Cuisine American

Recipe Type Baked, Cast Iron Skillet, Fall, Fall Dinner, High-Protein Meals, Kid-Friendly, Pork, Rice Dishes, Served Hot, Skillet Dishes

Skill Level Easy

Prep Time 15

Cook Time 20

Rest TIme 5

Total Time 40

Servings

Calories 556kcal

Author Angela G.

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

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

Tips for moist pork chops:

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.

Nutrition