Pretzel Crusted Pork Chops with Creamy Honey Dijon Drizzle
These pretzel crusted pork chops coat boneless pork chops in a honey Dijon and crushed pretzel Parmesan crust and bake until golden and crispy then finish with a creamy honey Dijon drizzle for an easy impressive dinner.
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Servings: 4
Ingredients
The Pork Chops
- 4 boneless pork chops
- Salt and black pepper to taste
- 1 tbsp CTH seasoning
- 3 to 4 tbsp Dijon mustard
- 1 tbsp honey
- 1 1/2 to 2 cups pretzels crushed fairly fine
- 1/4 to 1/2 cup freshly grated Parmesan optional but recommended
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 2 tbsp melted butter or olive oil
The Creamy Honey Dijon Drizzle
- 1/4 cup sour cream
- 1 1/2 tbsp Dijon mustard
- 1 tbsp honey
- 1 to 2 tsp fresh lemon juice
- 1 to 2 tbsp milk or water to thin
- Pinch Creole Trinity and Herb seasoning
- Black pepper to taste
Instructions
- Preheat the oven to 400°F. Pat the pork chops completely dry and season both sides generously with salt, pepper, and CTH seasoning.
- In a small bowl mix the Dijon and honey together. Brush a generous layer over the top of each pork chop.
- In a separate bowl combine the crushed pretzels, Parmesan if using, garlic powder, smoked paprika, and melted butter. Mix until the crumbs are evenly coated and resemble buttery breadcrumbs.
- Press the pretzel mixture firmly onto the Dijon-coated side of each pork chop making sure it adheres in an even layer.
- Place on a greased or parchment-lined baking sheet. Bake for 18 to 22 minutes depending on thickness until the internal temperature reaches 145°F. For an extra golden crust broil for the final 1 to 2 minutes watching closely.
- While the pork bakes whisk together the sour cream, Dijon, honey, lemon juice, CTH seasoning, and black pepper. Add milk or water a small amount at a time until the sauce reaches a drizzleable consistency.
- Let the pork chops rest for 3 to 5 minutes then drizzle the honey Dijon sauce over the top right before serving.
Notes
- Pat the pork chops completely dry before seasoning. Any surface moisture prevents the Dijon from adhering properly and produces a crust that slides off during baking rather than sticking.
- Press the pretzel mixture on firmly. A light press won't hold through the bake. Use the palm of your hand to press each portion of crumbs into the Dijon coating until it feels compact and secure.
- The Parmesan mixed into the pretzel crust is optional but genuinely makes the crust significantly better. It adds a salty, nutty depth and helps the crust bind together into something more cohesive and more golden.
- Don't skip the rest before drizzling. Three to five minutes of resting allows the juices to redistribute and the crust to firm up slightly so the drizzle sits on top rather than soaking in immediately.
