Pretzel Crusted Pork Chops With Orange Mustard Sauce

Submitted by mary winecoff

"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."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 8

ingredients

• 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

directions

1. Using vegetable peeler, remove peel from oranges (orange part only) in long strips.
2. Slice peel lengthwise into very thin strips.
3. Place peel in heavy small saucepan and add enough cold water to cover peel by l inch.
4. Bring to boil; strain.
5. Repeat 2 more times.
6. Return peel to same saucepan.
7. Add 3/4 cup water and sugar.
8. Boil until almost all liquid is absorbed, stirring occasionally, about 10 minutes. (Candied orange peel can be made 2 days in advance.).
9. Mix cream, mustard, and 2 tablespoons candied orange peel in heavy small saucepan.
10. Bring to boil; reduce heat to medium and cook until sauce is reduced to 12/3 cups, about 12 minutes.
11. Season to taste with salt and pepper. (Can be made 8 hours ahead).
12. Cover and chill.
13. Place flour in shallow bowl.
14. Whisk eggs to blend in another shallow bowl.
15. Spread pretzels on rimmed baking sheet.
16. Sprinkle pork chops on both sides with salt and pepper.
17. 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.
18. Transfer to baking sheet, coated side up.
19. Repeat with remaining pork chops, flour, eggs and pretzels. (Can be made 2 hours ahead, cover and refrigerate).
20. Preheat oven to 450°F
21. Melt 5 tablespoons butter in each of 2 large ovenproof skillets over medium high heat.
22. Add 4 pork chops to each skillet, coated side down, and cook until brown.
23. Turn chops over and transfer both skillets to oven.
24. Roast until pork is cooked through, about 10 minutes.
25. Let chops stand 5 minutes.
26. Rewarm cream sauce.
27. Spoon 2 Tablespoons sauce onto each plate and place chop atop sauce.
28. Garnish with remaining orange peel.

Reviews

[Chef Acrabby1]

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!!

 

[Sydney Mike]

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]