Pretzel Crusted Pork Chops With Orange Mustard Sauce

Recipe by mary winecoff
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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