Delicious, tender and juicy pretzel crusted pork chops are glazed with a sweet n’ spicy honey mustard sauce and on the table in less than 45 minutes! An easy and satisfying dinner for any night of the week.
The layering of sweet-and-heat in the marinade, pretzel coating and glaze truly elevates the flavor of these chops. It’s well worth taking the five minutes to whip up the six-ingredient glaze. So simple and so delicious. You're about to take your taste buds on one memorable ride!
And if you’re looking for more tasty pork ideas, here are some of our favorite recipes!
Why You’ll Love this Pork Chop Recipe
- Deliciously crispy outside while juicy and tender inside.
- Can be prepped ahead.
- Very budget friendly recipe using pantry ingredients.
- On the table in less than 45 minutes.
- A comforting meal the whole family will love!
See the recipe card below for exact measurements.
- Center cut, bone-in pork chops
- Dijon mustard
- Greek yogurt
- Fresh rosemary
- Cayenne pepper
- Mini pretzels
- Spices – smoked paprika, cumin, garlic powder, onion powder, black pepper
- Canola or vegetable oil
Honey Mustard Sauce
- Dijon mustard
- Apple cider vinegar
- Smoked paprika and cumin
- Pinch of kosher salt
- Breading – Instead of pretzels, you can try goldfish pretzel crackers, ritz crackers or panko breadcrumbs.
- Pork – You can use boneless pork loin chops instead of bone-in but cook them for less time.
- Marinade – Change up the base of the marinade by using mayonnaise, sour cream or buttermilk.
- Meat – This pretzel crust would also be good on a pork tenderloin or chicken breasts.
- Spices – You can play around with the spice mixture used with dried oregano, thyme, chili powder, curry powder or whatever you have on hand.
Make Marinade – Whisk the mustard, yogurt, honey, rosemary and a pinch of cayenne in a small bowl until well combined. Place pork chops in a resealable bag and pour the mixture over. Seal and refrigerate up to one day ahead.
Make Pretzel Mixture – Place pretzels and dried spices in the bowl of a food processor and blend into fine crumbs. Alternatively, you can combine pretzels and spices in a resealable plastic bag and hit with a rolling.
Coat Pork Chops – Place crushed pretzels into a shallow bowl or dish. Remove excess marinade from pork chops and dredge both sides (including side of chop) into the pretzel crumbs. Place chops on a rimmed baking sheet lined with parchment paper.
Pan Sear then Bake – You’ll heat oil in a large cast iron skillet over medium-high heat, or other ovenproof pan, and cook breaded chops 3-4 minutes per side. Use two large ovenproof skillets if you don’t want to work in batches.
Bake chops in a preheated oven to 375-degrees for 10-12 minutes or until they reach an internal temperature of 135-140 degrees F when checked with an instant-read thermometer.
Make Sauce – While pork chops are baking, add all ingredients to a heavy small saucepan and whisk over medium heat until butter is melted and everything is well combined.
Serve over a pillowy bed of creamy polenta and spicy honey mustard sauce as we did here, or see additional serving ideas below. Enjoy!
- For the juiciest pork chops, use thick (at least 1 inch), bone-in chops. Boneless pork chops tend to get dry quickly.
- Do not overcook! These chops are a lean protein, so if overcooked they will become dry and chewy.
- Invest in a reliable instant-read thermometer.
- Let pork chops come to room temperature before searing to ensure even cooking.
- Use an oil with a high smoking point that won’t burn, such as vegetable, canola or avocado oil. Avoid using olive oil or butter in this recipe.
- Let the pork chops rest 5-10 minutes before serving so they retain their juices.
What to Serve with Pretzel Crusted Pork Chops
In addition to polenta and the usual applesauce, here are a few more side dish ideas that will perfectly complement the main event. And, be sure to check out this full roundup of 25 side dishes for pork!
Pork Chop Recipe FAQs
Thick, bone-in pork chops will give you the best chance for them to stay juicy and tender. Thin pork chops can overcook quickly and become quite dry.
The marinade in this recipe helps the pretzel crumbs to stick to the pork chops and form a tasty crust when cooked.
It’s best to pan-sear the pork chops first to get a crusty exterior then finish them off in the oven preheated to 350-375 degrees F.
Bake them uncovered but once they come out of the oven, tent them with aluminum foil to keep warm before serving.
Pretzel Crusted Pork Chops with Honey Mustard Sauce
- 4 center cut bone-in pork chops, about 12 ounces each
- ¼ cup Dijon mustard
- ¼ cup plain Greek yogurt
- 2 tablespoons honey
- 1 teaspoon fresh rosemary, finely chopped, plus extra sprigs for garnish
- ½ teaspoon cayenne pepper, divided (optional)
- 2 cups mini pretzels
- 1 teaspoon each smoked paprika, cumin, black pepper, garlic and onion powder
- 4 tablespoons vegetable or canola oil, divided
- sliced green onions for serving
Honey Mustard Sauce
- 4 tablespoons butter (½ stick)
- ¼ cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon each smoked paprika and cumin
- ¼ teaspoon cayenne pepper (optional)
- Place pork chops in a resealable plastic bag.
- Combine mustard, yogurt, honey, rosemary and ¼ teaspoon of cayenne in a small bowl.
- Pour mustard mixture over pork. Seal bag and let pork marinate on counter for 30 minutes or refrigerate up to 1 day. (If you prep ahead, let pork sit at room temperature for 30 minutes before proceeding.)
- In a food processor, combine pretzels, the dried spices and remaining ¼ teaspoon of cayenne until it’s a fine crumb mixture.
- Place crumbs into an 8x8 shallow, rimmed baking dish or large plate.
- Remove excess marinade from a pork chop, dredge both sides into pretzel mixture and place on a parchment lined, rimmed baking sheet. Repeat dredging with the other three pork chops.
- Preheat oven to 375 degrees F.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat.
- Add 2 breaded chops to the skillet. Cook 3-4 minutes on each side, then place pork chops on a large, rimmed baking sheet. Tent with foil to keep warm.
- Add remaining oil to hot skillet and repeat cooking the other 2 pork chops. When done, put them on the baking sheet with the other 2 pork chops.
- Bake chops in preheated oven for 10-12 minutes, or until they reach 135-140 degrees F when checked with an instant-read thermometer.
- To serve, drizzle warm Honey Mustard Sauce over the pork chops, place on a bed of Creamy Jack Polenta, and garnish with fresh rosemary and sliced green onions. Enjoy!
Honey Mustard Sauce
- Add all ingredients to a small saucepan and cook over medium heat until butter is melted and ingredients are well combined. (Can be made while pork chops are in the oven or up to 5 days ahead. Microwave to reheat.)
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