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    Home » Recipes » Chicken and Pork

    Honey Mustard Pretzel Crusted Pork Chops with Polenta

    By: Kim Peterson · Posted: Mar 2, 2021 · Updated: Jan 29, 2022 · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Delicious, tender and juicy Pretzel Crusted Pork Chops are glazed with a Sweet n’ Spicy Honey Mustard Sauce and served over creamy, cheesy polenta. It all comes together in less than 45 minutes making it easy to get dinner on the table any night of the week!

    Remember to PIN THIS to save the recipe for later!

    Spicy Honey Mustard Pretzel Crusted Pork Chops are delicious, tender and juicy and topped with a sweet n’ spicy glaze.

    What you'll need...

    The food processor gets the show started to make a fairly fine breadcrumb mixture of pretzels and a few spices. I added smoked paprika, cumin, black pepper, garlic and onion powder, and a pinch of cayenne for some heat. No extra salt is needed here since the pretzels are already salted.

    pretzels in food processor with spices.

    But before dredging the chops in the spiced pretzel crumbs, they're generously coated in a tangy blend of Greek yogurt, Dijon mustard, honey, fresh rosemary, and another good pinch of cayenne to keep that sweet n' spicy thing going. I used center-cut, bone-in chops that were a solid 1 ¼-inches thick. You can certainly use boneless pork chops, but adjust the cooking time accordingly.

    pork chops coated in mustard mixture and breaded in spiced pretzel crumbs.

    Cooking Steps

    Once the chops are completely breaded, heat oil in large, heavy skillet. I love using cast iron to get that char but other large skillets will do the trick. Be sure not to overcrowd the pan and work in a couple batches as I did here to brown the chops first before finishing them off in the oven.

    TIP: The magic number you're looking for is 135 - 140 degrees F when tested with an instant-read thermometer. If you go much higher than that, you'll end up with some pretty tough, unpalatable chops.

    chops seared in cast iron skillet.

    The Polenta

    The polenta can totally be made ahead or get it started as you prep the pork. Adding a couple of good handfuls of shredded creamy jack cheese really took this batch to another level. Nonetheless, if you're not a polenta fan, mashed potatoes or sweet potatoes would also make fluffy, delicious beds for the pork to settle in.

    Pork Chops garnished with fresh rosemary and served with lager.

    Spicy Honey Mustard Sauce

    Now, if you really want to put these chops over the top, take the five minutes to whip up this six-ingredient glaze. So simple and so delicious. The layering of sweet-and-heat elements truly elevates the flavor of these chops. Plus, you have slightly charred pretzel crust encasing the juicy pork on a forkful with the creaminess of the polenta. You're about to take your taste buds on a memorable ride. Hope you enjoy, friends! Cheers!!

    Pork chops served and sliced over creamy polenta on white plate.

    Other Sides to Serve

    Here are a few side dish ideas that will perfectly complement the main event.

    Balsamic Roasted Root Vegetables

    Citrus Salad w/ Avocado & Goat Cheese

    Asian Red Cabbage Slaw

    Roasted Green Vegetables

    Mushroom Stuffed Portobellos

    Close up of pork chop served and garnished with rosemary and sliced green onions.

    + More Pork Recipes to Try

    Cherry Balsamic Pork Tenderloin

    Slow Cooker BBQ Root Beer Pulled Pork

    Spice Rubbed Pork Tenderloin & Glazed Root Vegetables

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    Spicy Honey Mustard Pretzel Crusted Pork Chops | giveitsomethyme.com – Delicious, tender and juicy pretzel crusted pork chops are topped with a sweet n’ spicy glaze and served over creamy jack polenta!

    Honey Mustard Pretzel Crusted Pork Chops with Creamy Polenta

    Delicious, tender and juicy pretzel crusted pork chops are drizzled with a sweet n’ spicy honey mustard glaze and served over creamy, cheesy polenta.
    4.84 from 6 votes
    Print Pin Rate
    Course: Dinner, Main Course
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 6 servings
    Calories: 471kcal
    Author: Kim Peterson

    Equipment

    • 12-inch cast iron skillet

    Ingredients

    Pork Chops

    • 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)
    • Pinch of kosher salt

    Creamy Jack Polenta

    • 2 cups milk
    • 2 cups water
    • 1 cup polenta
    • 1 teaspoon fresh rosemary, finely chopped
    • 1 teaspoon kosher salt
    • ½ teaspoon black pepper
    • 4 ounces creamy jack cheese , freshly shredded

    Instructions

    Pork Chops

    • 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.)

    Creamy Jack Polenta

    • Pour milk and water into a medium saucepan and bring to a boil.
    • Stir in polenta, rosemary, salt and pepper. Lower heat to medium-low.
    • Softly simmer polenta uncovered for 30 minutes, stirring every 5 minutes or so.
    • When done, stir in the cheese until melted and fully combined.
    • Keep warm until ready to serve pork chops. (If made ahead, rewarm in oven along with pork chops as they finish cooking.)

    Notes

    TIP: The magic number you're looking for is 135 - 140 degrees F when testing the pork chops with an instant-read thermometer. If you go much higher than that, you'll end up with some pretty tough chops.
    SUBSTITUTE: If you're not a fan of polenta, mashed potatoes or sweet potatoes will go nicely with the pork.

    Nutrition

    Serving: 1 serving | Calories: 471kcal | Carbohydrates: 40g | Protein: 24g | Fat: 24g | Cholesterol: 80mg | Sodium: 627mg | Potassium: 418mg | Fiber: 2g | Sugar: 19g | Vitamin A: 522IU | Vitamin C: 1mg | Calcium: 36mg
    Tried this recipe? Pin it for Later!Mention @giveitsomethyme or tag #giveitsomethyme!

    This page contains affiliate links. Meaning, whenever you purchase an item after clicking an Amazon link through this website, we receive a small percentage from Amazon. It doesn’t cost anything extra to you! It simply helps maintain the blog. Thanks so much!

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    Reader Interactions

    Comments

    1. Clo says

      March 12, 2021 at 10:42 am

      Looks fantastic. Your thoughts on using pork tenderloin rather than chops. I like they are tender. Maybe the yogurt helps tenderize the chops. Thank you

      Reply
      • Kim Peterson says

        March 13, 2021 at 11:44 am

        Thank you! You can definitely use pork tenderloin, just adjust the cooking time. Enjoy!

        Reply
    2. Holly says

      March 05, 2021 at 4:51 pm

      What a nice meal you created! The pork chop looks beautiful and so juicy. It is brilliant idea to use pretzel crumbs with spices to coat the pork chops. Sounds so yummy with polenta.

      Reply
      • Kim Peterson says

        March 06, 2021 at 11:05 am

        Thanks so much Holly! They were really good! 🙂

        Reply
    3. Michelle | Sift & Simmer says

      March 02, 2021 at 7:31 pm

      Pretzel-crusted pork is such a genius idea! I've got to try this the next time we have pork chops. Thanks for sharing, Kim!

      Reply
      • Kim Peterson says

        March 03, 2021 at 8:17 am

        Thanks Michelle! It's a great way to change things up!

        Reply
    4. Ben | Havocinthekitchen says

      March 02, 2021 at 7:13 pm

      I don't know whether start! These pork chops look and sound marvelous! So many interesting details from that Greek yogurt coating to the pretzel crumbs. The blend of seasonings is lovely. And as a huge polenta fan, I love this cheesy variation.

      Reply
      • Kim Peterson says

        March 03, 2021 at 8:15 am

        Thanks Ben! It all worked so well together!

        Reply

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    Kim | Creator and Author of Give it Some Thyme

    Welcome! I'm Kim - author, recipe developer, and food photographer behind Give it Some Thyme. Here you'll find wholesome, classic and contemporary recipes that make memorable meals every home chef can prepare. Pull up a chair!

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