This is a recipe that I came up with by taking ideas from several other recipes. It also works great for fish as well!
1 cup panko crumbs
4 cups hard pretzels, coarsely crushed
1/2 cup neutral tasting olive oil
1/2 cup Dijon mustard
1/3 cup honey
1/4 cup water
salt and pepper
1/2 cup all-purpose flour
4 - 5 pork chops, boneless or bone-in
Preheat the oven to 400° F.
Lightly grease with oil a large, non-stick baking sheet or roasting pan.
Mix with the panko crumbs and crushed pretzel bits in a bowl.
Add the oil, mustard, honey and water to a bowl and mix until smooth.
Season with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.
Season the chops with salt and pepper.
Pour half of the dressing into a large shallow bowl or dish, put the flour on a large plate and add half the pretzel mixture to a large, shallow bowl or dish (add more as needed).
Working one at a time, dredge the pork chops in the flour then into the dressing allowing excess to drip off then into the pretzel crumbs patting them on if needed.
Place on greased baking sheet.
Bake 16 - 25 minutes depending on their thickness/size or until cooked through.
Let the pork chops sit 5 minutes before serving with the remaining honey mustard dressing
1 cup panko crumbs
4 cups hard pretzels, coarsely crushed
1/2 cup neutral tasting olive oil
1/2 cup Dijon mustard
1/3 cup honey
1/4 cup water
salt and pepper
1/2 cup all-purpose flour
4 - 5 pork chops, boneless or bone-in
Preheat the oven to 400° F.
Lightly grease with oil a large, non-stick baking sheet or roasting pan.
Mix with the panko crumbs and crushed pretzel bits in a bowl.
Add the oil, mustard, honey and water to a bowl and mix until smooth.
Season with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.
Season the chops with salt and pepper.
Pour half of the dressing into a large shallow bowl or dish, put the flour on a large plate and add half the pretzel mixture to a large, shallow bowl or dish (add more as needed).
Working one at a time, dredge the pork chops in the flour then into the dressing allowing excess to drip off then into the pretzel crumbs patting them on if needed.
Place on greased baking sheet.
Bake 16 - 25 minutes depending on their thickness/size or until cooked through.
Let the pork chops sit 5 minutes before serving with the remaining honey mustard dressing
