Honey Mustard Pretzel Pork Chops

Sliced pretzel-crusted pork chops are served with mashed potatoes, honey mustard sauce, parsley, and gold cutlery on a plate.

Honey Mustard Pretzel Pork Chops with boneless pork chops coated in a Dijon honey mustard glaze and pressed into a buttery crushed pretzel crust, baked at 425°F until golden and crispy. Served with reserved honey mustard for dipping. Ready in 40 minutes.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Keyword: honey mustard pork chops, honey mustard pretzel pork chops, pretzel crusted pork chops

Servings:

Calories: 560kcal

Author: Joanna Cismaru

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

US Customary - Metric

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.

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