Prep 30 mins
Cook 15 mins
This recipe was adapted from one that I found in Bon Apetit magazine. If you buy candied orange peel instead of making your own it will go a lot faster. Candied orange peel is really not hard to make; just more time consuming. This recipe would be great for entertaining because most of the components can be made beforehand.
- 2 oranges
- 3⁄4 cup water
- 1⁄4 cup sugar
- 2 cups whipping cream
- 1⁄4 cup Dijon mustard
- 1⁄2 cup all-purpose flour
- 3 large eggs
- 2 cups pretzel sticks, crushed
- 8 boneless center cut pork chops, 1 inch thick
- 6 tablespoons butter, divided
- Using vegetable peeler, remove peel from oranges (orange part only) in long strips.
- Slice peel lengthwise into very thin strips.
- Place peel in heavy small saucepan and add enough cold water to cover peel by l inch.
- Bring to boil; strain.
- Repeat 2 more times.
- Return peel to same saucepan.
- Add 3/4 cup water and sugar.
- Boil until almost all liquid is absorbed, stirring occasionally, about 10 minutes. (Candied orange peel can be made 2 days in advance.).
- Mix cream, mustard, and 2 tablespoons candied orange peel in heavy small saucepan.
- Bring to boil; reduce heat to medium and cook until sauce is reduced to 12/3 cups, about 12 minutes.
- Season to taste with salt and pepper. (Can be made 8 hours ahead).
- Cover and chill.
- Place flour in shallow bowl.
- Whisk eggs to blend in another shallow bowl.
- Spread pretzels on rimmed baking sheet.
- Sprinkle pork chops on both sides with salt and pepper.
- Working with 1 pork chop at a time, press 1 side ONLY of chop into flour, dip floured side only into eggs, then press into pretzels, coating 1 side only.
- Transfer to baking sheet, coated side up.
- Repeat with remaining pork chops, flour, eggs and pretzels. (Can be made 2 hours ahead, cover and refrigerate).
- Preheat oven to 450°F
- Melt 5 tablespoons butter in each of 2 large ovenproof skillets over medium high heat.
- Add 4 pork chops to each skillet, coated side down, and cook until brown.
- Turn chops over and transfer both skillets to oven.
- Roast until pork is cooked through, about 10 minutes.
- Let chops stand 5 minutes.
- Rewarm cream sauce.
- Spoon 2 Tablespoons sauce onto each plate and place chop atop sauce.
- Garnish with remaining orange peel.
I have made this several times and it's always a big hit. Seems complicated but really very simple. Theye don't show the reduction of this recipe, but don"t leave it out!! I used 1/2 cup Balsamic and 1/2 cup Marsala Wine to make my reduction....Amazing!!
These pork chops are OUTSTANDING! Don't let the number of steps in preparation fool you ~ Although it looks long & difficult, I didn't think it was, & I did the whole thing! Candied the orange peel & thoroughly enjoyed it every step of the way & came away with a very satisfying meal! Can't decide if I liked the pretzel coating or the mustard & orange sauce more, but together they were GREAT! Thanks for a great recipe! [Made & reviewed as a kidnapped recipe in the Aus/NZ Recipe Swap #16]