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    You are in: Home / Recipes / Pretzel-Crusted Pork Chops With Orange-Mustard Sauce Recipe
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    Pretzel-Crusted Pork Chops With Orange-Mustard Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    40 mins

    45 mins

    Kay Demonbren's Note:

    from the September 2006 Bon Appetit magazine. Crushed pretzels make a better-than-breadcrumb crust. This tastes great with or without the balsamic reduction, but if you choose to use the reduction please use the best balsamic vinegar you can, because since it is the only ingredient in the reduction, the flavor is dependent on the quality of the balsamic. I think these chops are just incredible, and the rest of my family enjoyed them too.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Simmer balsamic vinegar in small saucepan over medium heat until reduced to 2/3 cup, about 10 minutes.
    2. 2
      Transfer to small pitcher.
    3. 3
      Do Ahead: Balsamic reduction can be made 3 days ahead; cover and let stand at room temperature.
    4. 4
      Using vegetable peeler, remove peel from oranges (orange part only) in long strips.
    5. 5
      Slice peel lengthwise into very thin strips.
    6. 6
      Place peel in heavy small saucepan and add enough cold water to cover peel by 1 inch.
    7. 7
      Bring to boil; strain.
    8. 8
      Repeat two more times.
    9. 9
      Return peel to same saucepan.
    10. 10
      Add 3/4 cup water and sugar.
    11. 11
      Boil until almost all liquid is absorbed, stirring occasionally, about 10 minutes; drain.
    12. 12
      Do Ahead: Candied orange peel can be made 2 days ahead; place in small bowl, cover and refrigerate.
    13. 13
      Mix cream, mustard and 2 Tbs candied orange peel in heavy small saucepan.
    14. 14
      Bring to boil; reduce heat to medium and cook until sauce is reduced to 1 2/3 cups, about 12 minutes.
    15. 15
      Season to taste with salt and pepper.
    16. 16
      Do Ahead: Sauce can be made 8 hours ahead; cover and chill.
    17. 17
      Place flour in shallow bowl.
    18. 18
      Whisk eggs to blend in another shallow bowl.
    19. 19
      Spread crushed pretzels on rimmed baking sheet.
    20. 20
      Sprinkle pork chops on both sides with salt and pepper.
    21. 21
      Working with 1 pork chop at a time, press 1 side of chop into flour, dip floured side only into eggs, then press into pretzels, coating 1 side only.
    22. 22
      Transfer to baking sheet, coated side up.
    23. 23
      Repeat with remaining pork chops, flour, eggs, and pretzels.
    24. 24
      Do Ahead: Coating step can be made 2 hours ahead; cover and refrigerate.
    25. 25
      Preheat oven to 450°F.
    26. 26
      Melt 3 Tbs butter in each of 2 large ovenproof skillets over medium-high heat.
    27. 27
      Add 4 pork chops to each skillet, coated side down, and cook until brown, about 2 minutes.
    28. 28
      Turn chops over and transfer both skillets to oven.
    29. 29
      Roast until pork is cooked through and thermometer inserted horizontally into chop registers 140°F, about 10 minutes.
    30. 30
      Let chops stand 5 minutes.
    31. 31
      Rewarm sauce.
    32. 32
      Spoon 2 Tbsp sauce onto each plate and place chop atop sauce.
    33. 33
      Drizzle with balsamic reduction and garnish with remaining candied orange peel.

    Ratings & Reviews:

    • on July 22, 2009

      55

      Loved this dish, I split the balsamic vinegar with Marsala Wine then reduce. WOW!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pretzel-Crusted Pork Chops With Orange-Mustard Sauce

    Serving Size: 1 (408 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 587.3
     
    Calories from Fat 401
    68%
    Total Fat 44.6 g
    68%
    Saturated Fat 24.2 g
    121%
    Cholesterol 255.1 mg
    85%
    Sodium 247.2 mg
    10%
    Total Carbohydrate 18.4 g
    6%
    Dietary Fiber 1.2 g
    5%
    Sugars 9.7 g
    39%
    Protein 28.2 g
    56%

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