PRETZEL-CRUSTED PORK CHOPS WITH ORANGE-MUSTARD SAUCE
Categories Citrus Dairy Egg Mustard Pork Dinner Vinegar Orange Fall Oktoberfest Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Simmer balsamic vinegar in small saucepan over medium heat until reduced to 2/3 cup, about 10 minutes. Transfer to small pitcher. DO AHEAD: Balsamic reduction can be made 3 days ahead. Cover and let stand at room temperature.
- Using vegetable peeler, remove peel from oranges (orange part only) in long strips. Slice peel lengthwise into very thin strips. Place peel in heavy small saucepan and add enough cold water to cover peel by 1 inch. Bring to boil; strain. Repeat 2 more times. Return peel to same saucepan. Add 3/4 cup water and sugar. Boil until almost all liquid is absorbed, stirring occasionally, about 10 minutes. Drain. DO AHEAD: Candied orange peel can be made 2 days ahead. Place in small bowl, cover, and refrigerate.
- Mix cream, mustard, and 2 tablespoons candied orange peel in heavy small saucepan. Bring to boil; reduce heat to medium and cook until sauce is reduced to 1 cups, about 12 minutes. Season to taste with salt and pepper. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
- Place flour in shallow bowl. Whisk eggs to blend in another shallow bowl. Spread crushed pretzels on rimmed baking sheet. Sprinkle pork chops on both sides with salt and pepper. Working with 1 pork chop at a time, press 1 side of chop into flour, dip floured side only into eggs, then press into pretzels, coating 1 side only. Transfer to baking sheet, coated side up. Repeat with remaining pork chops, flour, eggs, and pretzels. DO AHEAD: Can be made 2 hours ahead. Cover and refrigerate.
- Preheat oven to 450°F. Melt 3 tablespoons butter in each of 2 large ovenproof skillets over medium-high heat. Add 4 pork chops to each skillet, coated side down, and cook until brown, about 2 minutes. Turn chops over and transfer both skillets to oven. Roast until pork is cooked through and thermometer inserted horizontally into chop registers 140°F, about 10 minutes. Let chops stand 5 minutes.
- Rewarm sauce. Spoon 2 tablespoons sauce onto each plate and place chop atop sauce. Drizzle with balsamic reduction and garnish with remaining candied orange peel.
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Phathah Kobe
[email protected]This recipe is a keeper! The pork chops were cooked perfectly and the orange-mustard sauce was delicious. I will definitely be making this dish again.
Md Topazzal Hossen
[email protected]I've made this dish several times now and it's always a hit. The pork chops are always juicy and flavorful, and the orange-mustard sauce is the perfect finishing touch.
Rympson Kiganda
[email protected]I made this dish for my husband and he loved it. He said it was the best pork chop he had ever had. I will definitely be making this dish again.
Ssengonzi Johnkennedy
[email protected]I wasn't sure how the pretzel crust would turn out, but it was delicious! The orange-mustard sauce was also very good. I will definitely be making this dish again.
Amelia Pope
[email protected]These pork chops were amazing! The pretzel crust was so crispy and the orange-mustard sauce was the perfect complement. I will definitely be making this dish again.
Camsuper11 Sanchez
[email protected]I made this dish for a potluck and it was a hit. Everyone loved the pork chops and the orange-mustard sauce. I will definitely be making this dish again.
Enrique Gavarrete
[email protected]These pork chops were easy to make and they turned out great. The pretzel crust was a nice touch and the orange-mustard sauce was delicious. I would definitely make this dish again.
Raham shad
[email protected]I loved the way the pretzel crust added a salty crunch to the pork chops. The orange-mustard sauce was also a great addition. I will definitely be making this dish again.
anthony adams
[email protected]These pork chops were delicious! The pretzel crust was crispy and the orange-mustard sauce was tangy and flavorful. I will definitely be making this dish again.
johnny Waddle
[email protected]I made this dish for my family and they all loved it. The pork chops were juicy and flavorful, and the orange-mustard sauce was the perfect complement. I will definitely be making this dish again.
Tabree Wylie
[email protected]This recipe was a bit time-consuming, but it was worth it. The pork chops were delicious and the orange-mustard sauce was amazing. I would definitely make this dish again for a special occasion.
Md hridoy Gazi
[email protected]I loved the combination of flavors in this dish. The pretzel crust was salty and crunchy, the pork was tender and juicy, and the orange-mustard sauce was tangy and sweet. It all came together perfectly.
amjid tanoli
[email protected]These pork chops were so easy to make and they turned out amazing. The pretzel crust was a nice change from the usual breading and the orange-mustard sauce was delicious. I will definitely be making this dish again.
DJ Anup Roy
[email protected]I made this dish for a dinner party and everyone raved about it. The pork chops were juicy and tender, and the orange-mustard sauce was a perfect balance of sweet and tangy. I highly recommend this recipe!
Londyn Janae
[email protected]I followed the recipe exactly and the pork chops came out perfectly cooked. The pretzel crust was crispy and flavorful, and the orange-mustard sauce was tangy and delicious. My husband and I both loved this dish.
King Asankoma
[email protected]These pretzel-crusted pork chops were a hit with my family! The orange-mustard sauce was the perfect complement to the savory pork. I will definitely be making this dish again.