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!
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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.
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.
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.
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.😉
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!! xx, Kim
Other Sides to Serve
Here are a few side dish ideas that will perfectly complement the main event.
+ More Pork Recipes to Try
Spicy Honey Mustard Pretzel Crusted Pork Chops with Creamy Jack Polenta
- Cast iron skillet
- 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 (½ stick) butter
- 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
- 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 8×8 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.)
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