Honey Mustard, Pretzel Coated Pork Loin Chops Recipe

A recent trip to a German restaurant in Northern Kentucky reminded us just how much we love mustard and pretzels. We also discovered that at least one of our daughters shares this love. As we made the drive home from the Cincinnati area a day later—the concept of mustard marinated pork—pan fried with a pretzel crumb coating emerged.

I’ll likely substitute chicken for the pork—and try a spicy mustard version at some point—but, for now, this honey mustard, pretzel coated pork loin is our new favorite pork chop recipe. 

Honey Mustard, Pretzel Coated Pork Loin Chops Ingredients

4-6 Pork Loin Chops, Trimmed and cut ½ Thick 

Honey Mustard Marinade and Sauce Ingredients
½ c. Honey
3 Tbsp. Dijon Mustard
¼ c. Mayonnaise
¼ c. Extra Virgin Olive Oil 

Pretzel Coating Ingredients
2 c. Crushed Pretzel Crumbs (approximately a little over half a 15 oz. bag of pretzel twists)
1 tsp. Thyme
½ tsp. Ground Black Pepper

2 Tbsp. Extra Virgin Olive Oil for Frying

Instructions for Honey Mustard, Pretzel Coated Pork Loin Chops

Prepare the honey mustard marinade and sauce. In a medium mixing bowl, combine the honey, the Dijon mustard, the mayonnaise, and the olive oil. Whisk thoroughly to combine. Remove about 1/3 of the honey mustard mixture and set aside for use as a dipping sauce or drizzle for the finished pork chops.

Marinate the pork. In a large zippered plastic bag or a shallow bowl, combine the pork and the honey mustard mixture. Allow the meat to soak up the honey mustard flavors for at least an hour—4-5 hours or overnight works best.

Mix the pretzel crumb coating.  Add the crushed pretzels, thyme and pepper to a shallow dish suitable for use in coating the pork chops.  Stir to combine.

Coat the chops. Retain as much of the honey mustard on each chop as possible. Dredge each chop in a shallow bowl or plate of the crushed pretzel mixture—coating both sides of each chop completely. Firmly press the pretzel coating onto each chop.

Preheat fry pan. Add oil to the bottom of a large, nonstick frying pan—I skip the grill pan for this as the grooves make it more difficult to turn the coated chops without losing the coating. Heat the pan over medium heat until oil is hot, but not smoking. 

Fry the pretzel coated pork loin chops. Place each chop in the heated skillet and cook on each side for 3-5 minutes. Check the thickest pork chop for doneness (an internal temperature of at least 145 F.) Although the safe temperature recommendations have changed, I still cook pork to 155 For 165 F—old habits die hard and food borne illnesses make me nervous and nauseous…no pun intended…especially when suffered by 6 year old children or 30-something husbands.  

Garnish and serve. I serve Honey Mustard, Pretzel Coated Pork Loin Chops with a tablespoon of honey mustard drizzled over them alongside mashed potatoes and sauerkraut.

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