Wednesday, June 22, 2011

Pork Chops with Mustard Pretzel Crumbs

I love this recipe.  It’s as simple as that.  Pork is one of my favorite meats, but I feel like it is often over looked for chicken or beef.  As “the other white meat” pork cuts can be lean and delicious and is more affordable than people may think.  This recipe is great since it combines two of my favorite ingredients, pretzels and mustard! 

I had picked up a gourmet Chipotle Honey mustard a while back and had spotted these Sea Salt and Pepper pretzels the other day.  Those pretzels by the way are addicting!  If you recreate with this flavor, definitely do not open the bag before you set aside your pretzels for the pork chop!  These pork chops come together in less than 30 minutes and are so moist and flavorful.    


Pork Chops with Mustard Pretzel Crumbs
adapted Epicurious

Serves 2

2 Tbsp. Olive Oil
2/3 cup Snyder's Sea Salt and Cracked Pepper Pretzels Pieces
1 clove garlic, minced
1/4 tsp. Italian Seasoning
2 Tbsp. Dijon or Honey Mustard
2 Pork Chops, 1 inch thick (1 lb. total)


1.  Pre heat oven to 425 degrees.  Place the Salt and Pepper Pretzel Pieces into the blend and pulse a couple times until the pretzels turn into a crumb like topping.  *If you do not use the Sea Salt Pretzel flavor, you may need to season additionally with more salt.*


2.  In a preheated pan, add 1 Tbsp. olive oil, garlic, pretzel crumbs, garlic, Italian Seasonings and salt and pepper.  Brown crumbs and combine mixture for a couple minutes until crumbs turn a golden brown. 


3.  Remove crumbs into a bowl and clean pan.  Add remaining olive oil to the pan and brown pork chop for 4 minutes on each side. 


4.  Place pork chop in baking dish and spread mustard over each pork chop and cover with pretzel crumbs.  Place into the oven and bake for 5 to 7 minutes.  *Watch carefully or your pretzel crumbs may burn!*


Serve with additional mustard for dipping if you like.  I had it with some Israeli Couscous sautéed with spinach and tomatoes.  But it would be great with some mashed potatoes or creamy polenta.  I hope you guys like it, this recipe is being added into my regular rotation for sure!