Pretzel-Crusted Pork Chops

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Pretzels and mustard are a classic combination. Here we combine them with pork, for a quick-bake pork chop.

Tags: Intermediate, 30 mins, Entrées, Pork, Rice & Grains, Baking, Fry, President's Choice Blue Menu
Serves: 4
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 20  minutes
Total: 40  minutes

Additional Information


3 cups (750 mL) PC Blue Menu Multigrain Waffle Pretzels
3 tbsp (45 mL) PC Honey Mustard
1 tbsp (15 mL) PC Honey Mustard
2 tbsp (25 mL) melted butter
1/4 tsp (1 mL) each salt & pepper
4 boneless pork loin chops, about 900 g
2 tbsp (25 mL) butter
1 tbsp (15 mL) white vermouth or wine
2 tbsp (25 mL) 35% cream


  1. Preheat oven to 375°F (190°C). Place pretzels in food processor. Process until finely crushed. Add melted butter; pulse until well mixed. Place in shallow bowl; set side.
  2. Stir together 3 tbsp (45 mL) mustard, salt and pepper. Spread over both sides of pork chops. Coat with pretzel crumbs and place on baking sheet. Discard remaining pretzel crumb mixture. Bake in centre of oven for 12 to 16 minutes, turning gently half way, or until cooked through.
  3. In frying pan, melt butter over medium-high heat. Add vermouth; boil for 15 seconds. Stir in 1 tbsp (15 mL) mustard and cream. Bring to a boil. Drizzle over pork chops. Serve with mashed potatoes and steamed green beans, if desired.

Chef's Tips

Make sure to finely crush the pretzels; if they are too coarse, they will not stick to the pork chops.

Nutritional Information

Per serving
Calories 330 Cal
Fat 18 g
Sodium 510 mg
Carbohydrate 25 g
Fibre 1 g
Protein 17 g