I'm always on the lookout for new recipes for other kinds of meat besides beef and chicken. Beef and chicken are great, don't get me wrong, but sometimes you just get sick of eating the same thing over and over again! Recently I've been on a bit of a pork kick (check out my Grilled Pork Chops with Dale's Seasoning if you are too!) so I've usually got that in the back of my mind when I'm searching for inspiration.
Recently I stumbled across a recipe for Honey Mustard Pork Chops which sounded delicious. However, I wanted to step it up a notch. I've always seen recipes for chicken with honey mustard and pretzels (a divine combination!), so I decided to change things up a bit and use boneless pork chops instead.
I also wanted to be a little different and leave out the mayo entirely. Mr. L and I aren't fans and we never have it in the house. Thankfully I concocted up a honey mustard recipe that uses sour cream instead, and it is absolutely yummy!
I'm happy to say that these chops turned out moist and delicious! Mr. L and I were both big fans. I might try this same recipe but with chicken in the future, but for now, my belly is filled and I'm a happy lady. You sure can't beat that!
Ingredients
- 2 lbs boneless pork chops
- 1/4 cup sour cream
- 1/4 cup Dijon mustard
- 1/3 cup honey
- 2 tbsp lemon juice
- 1 tbsp yellow mustard
- 1 tbsp olive oil
- 1/4 tsp paprika
- 1 cup pretzels, crushed
- 1 cup panko bread crumbs
Directions
Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and spray lightly with cooking spray.
In a small bowl, whisk together the sour cream, Dijon mustard, honey, lemon juice, yellow mustard, olive oil, and paprika until thoroughly combined. Reserve about 1/4 of the mixture for garnish and extra dipping sauce.
In another bowl, add pretzels and panko crumbs and combine.
Lightly pat the pork chops with a paper towel until all excess moisture is removed. Dip one pork chop in the honey mustard mixture and shake to remove any excess. Then dip in the pretzel and panko mixture and once again shake to remove any excess. Place on the lined baking sheet and repeat until all the pork chops are thoroughly coated.
Bake in preheated oven for 35 minutes. Then serve and enjoy!
In a small bowl, whisk together the sour cream, Dijon mustard, honey, lemon juice, yellow mustard, olive oil, and paprika until thoroughly combined. Reserve about 1/4 of the mixture for garnish and extra dipping sauce.
In another bowl, add pretzels and panko crumbs and combine.
Lightly pat the pork chops with a paper towel until all excess moisture is removed. Dip one pork chop in the honey mustard mixture and shake to remove any excess. Then dip in the pretzel and panko mixture and once again shake to remove any excess. Place on the lined baking sheet and repeat until all the pork chops are thoroughly coated.
Bake in preheated oven for 35 minutes. Then serve and enjoy!
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