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
1277
Calories
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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. Transfer to small pitcher. DO AHEAD: Balsamic reduction can be made 3 days ahead. Cover and let stand at room temperature.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1276.63 Kcal (5345 kJ)
Calories from fat 878.16 Kcal
% Daily Value*
Total Fat 97.57g 150%
Cholesterol 433.52mg 145%
Sodium 423.41mg 18%
Potassium 740.9mg 16%
Total Carbs 35.45g 12%
Sugars 13.87g 55%
Dietary Fiber 1.48g 6%
Protein 60.95g 122%
Vitamin C 17.8mg 30%
Vitamin A 0.8mg 28%
Iron 3.7mg 20%
Calcium 184.9mg 18%
Amount Per 100 g
Calories 277.32 Kcal (1161 kJ)
Calories from fat 190.76 Kcal
% Daily Value*
Total Fat 21.2g 150%
Cholesterol 94.17mg 145%
Sodium 91.98mg 18%
Potassium 160.94mg 16%
Total Carbs 7.7g 12%
Sugars 3.01g 55%
Dietary Fiber 0.32g 6%
Protein 13.24g 122%
Vitamin C 3.9mg 30%
Vitamin A 0.2mg 28%
Iron 0.8mg 20%
Calcium 40.2mg 18%

* 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

  • 33.4
    Points
  • 34
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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