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Pretzel crusted pork chop and polenta served on a white plate with glasses and a fork to the side on a dark blue textured surface.
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4.91 from 10 votes

Pretzel Crusted Pork Chops with Honey Mustard Sauce

Delicious, tender and juicy pretzel crusted pork chops are drizzled with a sweet n’ spicy honey mustard glaze!
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

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)

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.)

Notes

See post for Recipe Tips and Variations.

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