Pretzel-Crusted Pork Chops With Orange-Mustard Sauce Recipe

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Pretzel-Crusted Pork Chops With Orange-Mustard Sauce
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Ingredients
11
Count
Nutrition
356
Calories
Total time
85
Minutes
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Ingredients:

Directions:

  1. Simmer balsamic vinegar in small saucepan over medium heat until reduced to 2/3 cup, about 10 minutes.
  2. Transfer to small pitcher.
  3. Do Ahead: Balsamic reduction can be made 3 days ahead; cover and let stand at room temperature.
  4. Using vegetable peeler, remove peel from oranges (orange part only) in long strips.
  5. Slice peel lengthwise into very thin strips.
  6. Place peel in heavy small saucepan and add enough cold water to cover peel by 1 inch.
  7. Bring to boil; strain.
  8. Repeat two more times.
  9. Return peel to same saucepan.
  10. Add 3/4 cup water and sugar.
  11. Boil until almost all liquid is absorbed, stirring occasionally, about 10 minutes; drain.
  12. Do Ahead: Candied orange peel can be made 2 days ahead; place in small bowl, cover and refrigerate.
  13. Mix cream, mustard and 2 Tbs candied orange peel in heavy small saucepan.
  14. Bring to boil; reduce heat to medium and cook until sauce is reduced to 1 2/3 cups, about 12 minutes.
  15. Season to taste with salt and pepper.
  16. Do Ahead: Sauce can be made 8 hours ahead; cover and chill.
  17. Place flour in shallow bowl.
  18. Whisk eggs to blend in another shallow bowl.
  19. Spread crushed pretzels on rimmed baking sheet.
  20. Sprinkle pork chops on both sides with salt and pepper.
  21. 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.
  22. Transfer to baking sheet, coated side up.
  23. Repeat with remaining pork chops, flour, eggs, and pretzels.
  24. Do Ahead: Coating step can be made 2 hours ahead; cover and refrigerate.
  25. Preheat oven to 450°F.
  26. Melt 3 Tbs butter in each of 2 large ovenproof skillets over medium-high heat.
  27. Add 4 pork chops to each skillet, coated side down, and cook until brown, about 2 minutes.
  28. Turn chops over and transfer both skillets to oven.
  29. Roast until pork is cooked through and thermometer inserted horizontally into chop registers 140°F, about 10 minutes.
  30. Let chops stand 5 minutes.
  31. Rewarm sauce.
  32. Spoon 2 Tbsp sauce onto each plate and place chop atop sauce.
  33. Drizzle with balsamic reduction and garnish with remaining candied orange peel.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 356.37 Kcal (1492 kJ)
Calories from fat 186.5 Kcal
% Daily Value*
Total Fat 20.72g 32%
Cholesterol 126.48mg 42%
Sodium 280.62mg 12%
Potassium 205.12mg 4%
Total Carbs 35.45g 12%
Sugars 13.87g 55%
Dietary Fiber 1.48g 6%
Protein 5.98g 12%
Vitamin C 17.8mg 30%
Vitamin A 0.1mg 4%
Iron 1.8mg 10%
Calcium 71.8mg 7%
Amount Per 100 g
Calories 178.86 Kcal (749 kJ)
Calories from fat 93.6 Kcal
% Daily Value*
Total Fat 10.4g 32%
Cholesterol 63.48mg 42%
Sodium 140.84mg 12%
Potassium 102.95mg 4%
Total Carbs 17.79g 12%
Sugars 6.96g 55%
Dietary Fiber 0.74g 6%
Protein 3g 12%
Vitamin C 8.9mg 30%
Vitamin A 0.1mg 4%
Iron 0.9mg 10%
Calcium 36mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.6
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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