PRETZEL CRUSTED PORK CHOPSFrom sunny 8 years ago
- 1/2 C orange marmalade ( I was out so used raspberry preserves) shopping list
- 2 C whipping cream shopping list
- 1/4 C Dijon mustard shopping list
- 1/2 cup all purpose flour or Bisquick shopping list
- 2 large eggs shopping list
- 1.5 cups crushed pretzel sticks shopping list
- 4 1-inch-thick center-cut pork chops shopping list
- 3 tablespoons butter shopping list
How to make it
- Mix cream, mustard, and Marmalade in heavy small saucepan. Bring to boil; reduce heat to medium and cook until sauce is reduced to 1 cups, about 15 minutes. Season to taste with salt and pepper. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
- Preheat oven to 450°F. Melt 3 tablespoons butter in a large ovenproof skillet over medium-high heat. Place flour in shallow bowl. Whisk eggs to blend in another shallow bowl. Spread crushed pretzels on large plate.
- Sprinkle pork chops on both sides with salt and pepper. Working with 1 pork chop at a time, press each side only of chop into flour, dip floured sides into eggs, then press into pretzels. Transfer to rimmed baking sheet. Repeat with remaining pork chops, flour, eggs, and pretzels. DO AHEAD: Can be made 2 hours ahead. Cover and refrigerate.
- Add 3 Tbls butter to skillit and heat on med. Add 4 pork chops to the skillet and cook until brown, about 4 minutes, turn chops and brown on the other side. Transfer both skillets to oven. Roast until pork is cooked through and thermometer inserted horizontally into chop registers 140°F, about 13 minutes. Let chops stand 5 minutes.
- Rewarm sauce. Spoon 4 tablespoons sauce onto each plate and place chop atop sauce. Alternative - divide sauce into 4 small dipping bowls and place on each plate.
- Note - The original recipe called for coating only one side of the pork chop and cooking it facing down but that did not stay crispy in the oven. By coating both sides you end up with an attractive crisp coating on top and a tasty soft one on the bottom. = )