Pretzeled Schweineschnitzel #PretzelDay

Today, I asked the Festive Foodies to join me in celebrating National Pretzel Day. I love pretzels. Maybe not as much as I love chips, but definitely more than I like bread...or sweets. So, I always have at least one bag of pretzels in my cupboards. Before I get to my recipe, please take a look at the other Festive Foodies' pretzel creations.

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Pretzeled Schweineschnitzel

I considered making an updated version of my Pretzel Bites or Pretzel Dogs; I considered something sweet such as Salted Pretzel Brownie Bites. But, in the end, I had some pork chops I needed to use and thought I'd create my version of Schweineschnitzel - with pretzel crumbs instead of bread crumbs. And I had some pumpernickel pretzels from Trader Joe's that added even more savory flavor to the dish. And I topped it with a creamy mustard sauce. Yum!

Ingredients

Pork

• 4 pork chops, bone-in, 3/4 to 1" thick
• 2 C pretzels (approximately 1 C crushed)
• 1/2 C flour
• 2 large eggs, beaten
• 2 T butter
• 1 T olive oil

Sauce

• 1/4 C organic yellow mustard
• 3/4 C heavy cream
• 2 T maple syrup
• 1 T vinegar (I used organic apple cider vinegar)

Procedure

Pork
Crush pretzels in a food processor or by hand. Place flour, crushed pretzels, and beaten egg in bowls within easy reach of your workspace. Melt butter in olive oil.

Dredge pork chops in flour, then dip them in beaten egg.

Press the pork chops into crushed pretzels on both sides. Cook in melted butter until browned and cooked through. While the pork cooks, make the sauce.

Sauce
Whisk all ingredients together until smooth. Warm in a small saucepan before serving.

To Serve
Place pork chops on individual serving plates and spoon the warmed sauce over the top.

I served this with a Lubéron and a warm potato salad.