Pretzel Crusted Pork Chops With Orange Mustard Sauce

"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."
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  • 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.

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  1. 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!!
  2. 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]


I have two boys who will usually eat most things I put in front of them. As a single mom I use them as my guinea pigs....sometimes it works, sometimes it doesn't. I have a huge garden, blueberry and blackberry bushes. I am always looking for a new recipe. I have three cats (Xiao Mao, which means little cat in Chinese, Pumpkin and Max) and two border collies, Lucy and Grace. All my animals come from Rescue Agencies. <a href="¤t=rsc002.jpg" target="_blank"><img src="" border="0" alt="Photobucket"></a> <a href="" target="_blank"><img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"><a href="¤t=006.jpg" target="_blank"><img src="" border="0" alt="Photobucket"></a><a href="¤t=hilfiger001.jpg" target="_blank"><img src="" border="0" alt="Photobucket">
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