Honey Mustard Pretzel Pork Chops

Prep time: 10 mins | Cook time: 15 mins | Total time: 25 mins | Yield: 4 servings

Is there anyone who doesn’t like honey mustard Dot’s pretzels? To be clear, this is not a post that’s sponsored by them in any way. We just love these snacks almost as much as we love our pork… so we thought… perhaps the two shall meet?

The butterfly chops from Paradise come in a pack of two, but we split these butterfly chops in half, opting for 4 easy servings. These are rich and delicious... pair with something that can cut the natural richness of the pork like quickly blanched green beans, tossed in olive oil and lemon, or a bag of arugula treated the same. 

Ingredients:

• 2 large eggs, beaten
• 2 tsp hot sauce
• 3 cups Dot's® Honey Mustard Pretzels
• 1 pack Paradise Meats Boneless Butterfly Chops (Two 10-12 oz chops, split in half)
• 1 ¼ tsp kosher salt, divided
• ¾ tsp freshly ground black pepper, divided
• 4 tbsp avocado oil
• 1 ½ tbsp whole grain mustard
• 1 tbsp mayonnaise
• 1 tbsp honey
• 1 tsp apple cider vinegar or lemon juice

Instructions:

1. Preheat & Prep: Preheat the oven to 400°F (200°C). Set a wire rack inside a rimmed baking sheet; set aside. Take your two Paradise Meats butterfly chops and carefully slice them in half down the middle seam to yield 4 portions.
2. Set Up Breading Station: Whisk the eggs and hot sauce together in a shallow dish. Crush the Pretzels in a food processor (or place them in a zip-top bag and smash with a rolling pin). Add the crushed pretzels to a second shallow dish. We opted for a pretty-fine crush. Not pulverized, but not “chunky”. 
3. Bread the Chops: Season the split pork chops evenly with 1 teaspoon of the salt and ½ teaspoon of the pepper. *This step can be done up to 24 hours before you plan to fry.* Coat each pork chop in the egg mixture, allowing excess to drip off, then coat each liberally in the pretzel crumbs. Press the crumbs into the meat so they stick.
4. Pan-Fry: Heat the avocado oil in a large skillet over medium-high heat. Cook the pork chops, 2 at a time, until golden brown, about 2 minutes per side. Transfer them to the prepared baking sheet with the wire rack.
5. Bake: Bake in the preheated oven until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the thickest part of the chop should read 145°F (63°C).
6. Make the Sauce: Meanwhile, combine the whole grain mustard, mayonnaise, honey, apple cider vinegar, and the remaining ¼ teaspoon salt and ¼ teaspoon pepper in a small bowl and mix well. Microwave the mustard sauce for 20 seconds, then stir.
7. Serve: Plate the crispy pretzel pork chops and serve with the warm honey mustard dipping sauce. Don't forget to serve alongside those lemon-dressed blanched greens or fresh arugula to perfectly balance the meal!