Honey Mustard Pretzel-Crusted Pork Chops with Honey Mustard Sauce
Have you ever found yourself obsessing over a snack so much that you decide to turn it into a whole meal? That’s exactly what happened when I made these Pretzel-Crusted Pork Chops using Dot’s Honey Mustard Pretzels. This isn’t sponsored (although, Dot’s, call me!)—I just genuinely love their bold, tangy flavor. The pretzels were the only coating I needed, and trust me, they delivered!
This recipe is a game-changer for busy nights when you want something quick, crunchy, and packed with flavor. The crust is perfectly crisp and seasoned, thanks to the pretzels, and the warmed honey mustard for dipping takes it to the next level. It’s sweet, tangy, and so comforting—a match made in heaven for the savory pork chops.
The best part? There’s no need to add a ton of extra spices or ingredients to the coating. These pretzels are so flavorful on their own that they do all the heavy lifting for you. Serve it up with your favorite roasted veggies or a light salad, and you’ve got a dinner that feels fancy but is secretly super easy to make.
This dish is perfect for those nights when you want something hearty and unique but don’t have the energy to fuss over a million ingredients. You’ll love how simple and satisfying it is. Pro tip: Don’t skip the honey mustard dip. You’ll be tempted to drizzle it over everything!
Make it, love it, and let me know if it becomes a family favorite like it did in my house!
Honey Mustard Pretzel-Crusted Pork Chops with Honey Mustard Sauce
Ingredients
Pork Chops:
- 2 large eggs beaten
- 1 teaspoon hot sauce
- 3 cups honey mustard pretzels such as Dots® Honey Mustard pretzels
- 4 center-cut bone-in pork chops
- 1 1/4 teaspoons kosher salt divided
- 3/4 teaspoon freshly ground black pepper divided
Honey Mustard Sauce:
- 2 tablespoons oil
- 1 1/2 tablespoons whole-grain mustard
- 1 1/2 tablespoon mayonnaise
- 1 tablespoon honey
- 1 tablespoon honey mustard optional
- 1 teaspoon apple cider vinegar
Instructions
- Preheat your oven to 400°F (200°C). Place a wire rack on a rimmed baking sheet and set it aside.
- In a shallow dish, whisk together the eggs and hot sauce. Crush the pretzels using a food processor or by sealing them in a plastic bag and crushing with a rolling pin, then transfer the crumbs to a separate shallow dish.
- Season the pork chops evenly with 1 teaspoon of salt and 1/2 teaspoon of pepper. Dip each pork chop into the egg mixture, letting any excess drip off, then coat generously with the pretzel crumbs, pressing them to adhere.
- Heat the oil in a large skillet over medium-high heat. Sear the pork chops in batches, cooking each for about 2 minutes per side until golden brown. Transfer the seared pork chops to the prepared baking sheet.
- Bake in the preheated oven for approximately 10 minutes, or until the pork reaches an internal temperature of 145°F (63°C) when checked with an instant-read thermometer.
- While the pork chops bake, mix together the mustard, mayonnaise, honey, vinegar, and remaining salt and pepper in a small bowl. Warm the sauce in the microwave for 15 seconds, give it a stir, and serve alongside the pork chops for dipping.
