Ingredients for Pretzel Crusted Pork Chops With Orange Mustard Sauce
- 1 cup balsamic vinegar
- 2 large oranges
- Water
- ½ cup granulated sugar
- Whipping Cream
- Dijon Mustard
- All Purpose Flour
- 2 large eggs
- Pretzel Sticks
- Center Cut Pork Chops
- 6 tablespoons butter
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How to Make Pretzel Crusted Pork Chops With Orange Mustard Sauce
- **Make the Balsamic Reduction (can be made 3 days ahead):**
- In a small saucepan, simmer 1 cup balsamic vinegar over medium heat until reduced to 2/3 cup (about 10 minutes).
- Transfer to a small pitcher and let stand at room temperature, covered.
- **Make the Candied Orange Peel (can be made 2 days ahead):**
- Using a vegetable peeler, remove the peel from 2 large oranges in long strips.
- Slice the peel lengthwise into very thin strips.
- Place peel in a heavy small saucepan and add enough cold water to cover by 1 inch. Bring to a boil.
- Strain the peel. Repeat this boiling and straining process two more times.
- Return the peel to the saucepan. Add ¾ cup water and ½ cup granulated sugar.
- Boil until almost all liquid is absorbed, stirring occasionally (about 10 minutes).
- Drain and place in a small bowl; cover and refrigerate.
- **Make the Orange Mustard Sauce (can be made 8 hours ahead):**
- In a heavy small saucepan, whisk together 1 cup heavy cream, 2 tablespoons Dijon mustard, and 2 tablespoons of the candied orange peel.
- Bring to a boil, then reduce heat to medium and cook until the sauce is reduced to 1 ⅔ cups (about 12 minutes).
- Season to taste with salt and pepper. Cover and chill.
- **Prepare the Pork Chops (coating can be made 2 hours ahead):**
- Place ½ cup all-purpose flour in a shallow bowl.
- Whisk 2 large eggs in another shallow bowl.
- Spread 1 ½ cups crushed pretzels on a rimmed baking sheet.
- Season 4 (1-inch thick) pork chops with salt and pepper.
- Working with one chop at a time, press one side of the chop into the flour, dip the floured side into the eggs, then press into the pretzels to coat one side.
- Transfer to the baking sheet, coated side up. Repeat with remaining chops.
- Cover and refrigerate.
- **Cook the Pork Chops:**
- Preheat oven to 450°F (232°C).
- Melt 3 tablespoons butter in each of two large ovenproof skillets over medium-high heat.
- Add 2 pork chops to each skillet, coated side down, and cook until browned (about 2 minutes).
- Turn the chops over and transfer both skillets to the oven.
- Roast until the pork is cooked through and a thermometer inserted horizontally registers 140°F (60°C) (about 10 minutes).
- Let the chops stand for 5 minutes.
- Rewarm the orange mustard sauce.
- Spoon 2 tablespoons of sauce onto each plate, top with a pork chop, drizzle with balsamic reduction, and garnish with remaining candied orange peel.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
39g
Fat
121g
Carbs
6g
