These Honey Mustard Pretzel Pork Chops have a crunchy pretzel crust pressed onto a honey mustard glazed pork chop and baked until golden at 425°F. The reserved honey mustard dipping sauce at the end is mandatory and the pretzel crust is the kind of thing that makes people ask what’s on these before they’ve even finished chewing.
Honey Mustard Pretzel Pork Chops
There are breadcrumb crusted pork chops and then there are pretzel crusted pork chops and these are firmly in the second, superior category.
Pretzels give you a crunch that breadcrumbs simply cannot compete with. Salty, slightly toasty, with a texture that stays crispy in the oven instead of going soft and sad halfway through baking. Combined with a honey mustard coating that acts as both the glue and the flavor layer, the result is a pork chop that has absolutely no business being as good as it is for the effort involved.
40 minutes. One baking sheet. And a dipping sauce that you set aside before the raw pork gets anywhere near it because food safety is not negotiable and also because you want enough left over to actually dip things into.
Why You’ll Love This Recipe
- The pretzel crust stays crispy. Unlike breadcrumbs which can go soft in the oven, crushed pretzels hold their crunch all the way through baking. The wire rack helps too by letting hot air circulate underneath the chop so the crust stays crispy on the bottom as well as the top.
- The honey mustard does double duty. It’s the glue that holds the pretzel crust in place and the flavor layer underneath the crust. Then you set some aside at the start for dipping because one application of honey mustard is simply not enough.
- It’s 40 minutes. Which makes this entirely doable on a weeknight even if weeknights are not your favorite time to be in the kitchen.
- And pressing the coating on actually matters. The instructions say really press and they mean it. A firmly pressed pretzel crust stays put during baking. A loosely applied one falls off in the oven and you end up scraping pretzel crumbs off a baking sheet while the pork chop sits there looking apologetic.
Ingredients in Honey Mustard Pretzel Pork Chops
- Boneless pork chops (4, about 6 ounces each): Boneless so the pretzel crust can coat every surface evenly. About 1 inch thick so they stay juicy through the bake time without drying out. Thinner chops will overcook before the crust gets properly golden.
- Dijon mustard: The sharp tangy backbone of the honey mustard. Don’t swap with yellow mustard, Dijon has a depth and bite that yellow mustard doesn’t have and it matters here.
- Honey: Balances the sharpness of the Dijon and helps the coating caramelize slightly in the oven.
- Mayonnaise: Adds creaminess and richness to the honey mustard. Also helps the coating cling to the pork. Don’t skip it.
- Crushed pretzels (2½ cups): The whole point. Crush them yourself in a zip top bag with a rolling pin for the best texture. You want a mix of fine crumbs and small pieces for maximum crunch.
- Unsalted butter (melted): Mixed into the pretzel crumbs to help them toast and get golden in the oven.
- Garlic powder: Goes into the pretzel mixture for a little savory depth.
- Salt and black pepper: For seasoning the pork before coating. Season both sides properly.
How to Make Honey Mustard Pretzel Pork Chops
Preheat the oven to 425°F and set a wire rack on a baking sheet if you have one. The rack keeps the crust crispy all the way around including the bottom which is what separates a properly crusted pork chop from one that’s soggy underneath.
Whisk together the Dijon, honey, and mayonnaise. Before anything else, pour about a quarter cup of this into a separate dish and set it aside for serving. Do this now before any raw pork goes anywhere near it. You’re not serving sauce that touched raw meat and you’re also not going to have enough for dipping if you forget this step.
Pat the pork chops dry and season both sides with salt and pepper. Mix the crushed pretzels with the melted butter, garlic powder, and black pepper in a shallow dish.
Coat each pork chop all over with the honey mustard mixture, then press it firmly into the pretzel crumbs. Really press. Use your hands, press each side down into the crumbs, and press the crumbs onto the edges too. This is not the moment for a light touch. A firmly pressed crust stays on. A loosely applied one ends up on the baking sheet and you’ll be annoyed.
Place the chops on the rack or baking sheet and bake for 22 to 25 minutes until the crust is golden and the internal temperature reaches 145°F. Let them rest for 5 minutes before serving with the reserved honey mustard alongside.
Tips and Tricks
- Use a wire rack if you have one. It lifts the chops off the baking sheet so hot air can circulate underneath and the bottom crust stays as crispy as the top. No wire rack means a soggy bottom and a soggy bottom is not the vibe.
- Set aside the dipping sauce first. Before the raw pork goes anywhere near the honey mustard bowl, scoop out a quarter cup into a separate dish. Food safety and also so you actually have enough left for dipping.
- Really press the crust on. This cannot be said enough. Press it firmly onto every surface of the chop. The difference between a coating that stays and one that doesn’t is almost entirely about how hard you pressed.
- Pat the pork chops dry first. Moisture prevents the honey mustard from clinging properly and a wet pork chop is a sad pork chop.
- Pull at 145°F. Pork doesn’t need to be cooked to death. 145°F with a 5 minute rest gives you juicy properly cooked pork chops. Use a thermometer and don’t guess.
- Crush the pretzels yourself. A zip top bag and a rolling pin takes 2 minutes and gives you a mix of fine crumbs and small pieces that makes for a much better crust than anything pre-crushed.
Variations
Spicier version: Add a teaspoon of sriracha or hot sauce to the honey mustard mixture. The heat plays beautifully against the salty pretzel crust.
Different mustard: Whole grain mustard instead of Dijon gives you a slightly different texture and flavor in the coating. Also excellent.
Add parmesan: Mix a few tablespoons of grated Parmesan into the pretzel crumbs for extra savory depth and a slightly nuttier crust.
Different protein: This exact coating and honey mustard combination works beautifully on chicken thighs or chicken breasts. Adjust the cook time and pull chicken at 165°F.
Try These Recipes Next
- Tuscan Pork Tenderloin Sheet Pan Dinner
- Slow Cooker BBQ Pulled Pork
- Pork and Beans
- Smothered Pork Chops
- Korean Style Pork Chops
Honey Mustard Pretzel Pork Chops
Ingredients
For the honey mustard
- ⅓ cup Dijon mustard
- 3 tablespoons honey
- 2 tablespoons mayonnaise
For the pork chops
- 4 boneless pork chops, about 6 ounces each
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2½ cups crushed pretzels
- 2 tablespoons unsalted butter, melted
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C). Set a wire rack on a baking sheet if you have one, which keeps the crust crisp all the way around.
- In a bowl, whisk together the ⅓ cup Dijon mustard, 3 tablespoons honey, and 2 tablespoons mayonnaise. Set aside about ¼ cup of this in a separate dish for serving, and do it now, before any raw pork goes near it. You never want to serve sauce that touched raw meat.
- Pat the 4 pork chops dry and season both sides with the ½ teaspoon salt and ¼ teaspoon black pepper. In a shallow dish, mix the 2½ cups crushed pretzels with the 2 tablespoons melted butter, ½ teaspoon garlic powder, and ¼ teaspoon black pepper.
- Coat each pork chop all over with the remaining honey mustard, then press it firmly into the pretzel crumbs so they stick. Really press, this is the difference between a coating and a sad scattering.
- Place the chops on the rack or baking sheet. Bake for 22 to 25 minutes, until the crust is golden and the internal temperature reaches 145°F (63°C).
- Let the chops rest for 5 minutes before serving with the reserved honey mustard for dipping.
Recipe Notes
- Set aside the dipping sauce first: Before any raw pork touches the honey mustard bowl, scoop out about a quarter cup into a separate dish. Food safety and also so you actually have enough left for dipping.
- Pat the pork chops dry: Moisture prevents the honey mustard from clinging properly. Always pat dry before coating.
- Really press the crust on: This is the most important tip in the whole recipe. Use your hands and press firmly on every surface including the edges. A firmly pressed crust stays on. A loosely applied one ends up on the baking sheet.
- Wire rack: If you have one use it. It lifts the chops so hot air circulates underneath and the bottom crust stays as crispy as the top.
- Crush the pretzels yourself: A zip top bag and a rolling pin takes 2 minutes and gives you a better mix of crumbs and pieces than anything pre-crushed.
- Pull at 145°F: Pork doesn’t need to be overcooked. 145°F with a 5 minute rest gives you juicy properly cooked pork chops. Use a thermometer.
- Rest before serving: 5 minutes off the heat lets the juices redistribute and the crust firms up slightly.
- Make ahead: Coat the chops and refrigerate on the rack for up to 2 hours before baking. The crust actually adheres better after a rest in the fridge.
- Air fryer: 400°F for 14 to 16 minutes flipping carefully halfway through. Slightly crispier than the oven version.
- Different protein: This exact coating works on chicken thighs or breasts. Pull chicken at 165°F.
Nutrition Information
Frequently Asked Questions
Yes but I’d add 5 to 8 minutes to the bake time and make sure the internal temperature reaches 145°F before pulling them. The bone in version is actually juicier but the coating is a little harder to apply evenly around the bone.
Once the honey mustard touches raw pork it can’t be served as a dipping sauce. It’s a food safety thing and also a practical thing because you want enough left over to actually dip into. Set it aside before you start coating and you’re covered on both counts.
Almost certainly the chops weren’t pressed firmly enough or the honey mustard layer wasn’t thick enough to act as glue. Make sure every surface is well coated in honey mustard and then really press the pretzel crumbs on firmly.
I’d coat the chops and refrigerate them on the rack for up to 2 hours before baking. The pretzel crust actually adheres better after a rest in the fridge. Don’t coat them too far ahead or the pretzels start to absorb moisture and lose their crunch.
Yes. Air fry at 400°F for 14 to 16 minutes flipping carefully halfway through. The crust gets slightly crispier than the oven version. Pull at 145°F.
Leave a Reply