Pretzel Pork Chops
These crispy pretzel-crusted pork chops are pan-fried to golden perfection, with a subtle kick of mustard. Quick, easy, and packed with flavor, you can have them on the table in just 15 minutes!
Why you’ll love these pretzel crusted pork chops
I think it’s really hard to find good pork chop recipes because they usually end up being too dry or completely boring, but these pretzel pork chops are beyond amazing. The thinness of the chops allows them to cook quickly – before they can dry out, and the zing of the mustard combined with the flavor of the pretzels really makes the flavor pop.
On a side note, pretzels and mustard are a fantastic combination. If you haven’t tried dipping a soft pretzel in mustard, you are really missing out.
If you like this recipe, you have to try these smothered pork chops and gravy and this crispy pork milanese and this roasted pork belly.
Searching for more 5 ingredient recipes: cucumber radish salad / sticky honey soy chicken wings / maple dijon chicken / soy dijon chicken
Ingredients:
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- Pretzels – Any type of salted hard pretzels will work for this recipe. Make sure to check the label for hidden dairy ingredients.
- Pork chops – Boneless pork chops work best for this recipe – they cook evenly and are easy to coat with the pretzel crumbs. If you prefer bone-in chops, just make sure they’re not too thick or you may have to adjust the cooking time.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make these pretzel pork chops
Make the pretzel coating. Add the pretzels to a food processor or blender and pulse until they form fine crumbs. Transfer the crumbs to a shallow bowl. In a separate shallow bowl, whisk together the egg and mustard. Place the flour in a third shallow bowl.
Coat the pork chops. Coat each pork chop by first dipping it in the flour, then into the egg mixture, and finally press it into the pretzel crumbs until fully covered.
Pan fry or oven bake. Heat olive oil in a large skillet over medium-high heat. Fry each pork chop for 1–2 minutes per side, checking the internal temperature with a meat thermometer to ensure they reach 145°F.
More recipe ideas. pork picatta / rigatoni with pork ragu / bbq pulled pork nachos / pork and sauerkraut
Ingredients
- 4 pork chops (pounded to 1/4 inch thickness)
- 2 cups small pretzels
- 1/3 cup all-purpose flour
- 1 large egg
- 1 tablespoon whole grain mustard
- Oil for frying
Instructions
- Crush the pretzels. In a food processor or blender, crush the pretzels into fine crumbs – place them in a shallow dish or bowl.
- Bread the pork chops. In a small bowl, beat the egg with the mustard. Place the flour in a third shallow bowl. Coat each pork chop with flour, dip in the mustard-egg mixture and then into the pretzel crumbs.
- Fry the pork chops. In a large skillet, heat 2 tablespoons oil over medium-high heat. Fry the pork chops in the oil – adding more if necessary – for about 1-2 minutes per side, depending on thickness
