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Pretzel Baked Pork Chops


Pretzel Baked Pork Chops

 I wanted to share another Quarantine Recipe with you today. This one is for Pretzel Baked Pork Chops. I have to say it is simple to make, quick and incredibly delicious! 

My sister brought me over some pork chops and bangers yesterday.  So I decided to freeze one chop and the bangers and cook one chop for my dinner today. My sister and father are so good to me.  I am so blessed.

Pretzel Baked Pork Chops

I had in my cupboard a bag of pretzels. I like pretzels.  Salty and crisp they are a favouite snack of mine. I used to like eating them with Cool Aid (a North American children's drink) but I don't do that anymore.  

I like to think I have grown up. 😊 At least a little bit anyways!

Pretzel Baked Pork Chops

I had Dijon mustard in the refrigerator and some Orange Juice.  I got my thinking gear in action and this is what I came up with.  

I have to say I was really pleased with the results. 

I don't think cooking like this is very hard. This is especially if you have a bit of experience, and if you have a good knowledge of flavours that work well together.

Pretzel Baked Pork Chops

My sister had also brought me some fresh rosemary from her garden.  What to do . . . what to do.  

I recalled this Pork Chop Recipe I had for Oven Baked Breaded Chops

Its an old, old recipe from the 1950's that I got from out of one of my mother's old cookery books many years ago. The Martha Logan Meat Cookbook. I thought it would work very well with just a few adaptations.


It is a recipe I had copied out by hand from the book many years ago. It was something I made often for my family when they were growing up.  It is delicious. 

I thought it would be very easy to adapt it to what I have here to use in my motel kitchen. I was right! It worked perfectly! 

 
One thing I really like about this recipe is the chops always end up moist and tender. Never dried out.  I hate dried out chops.

In the old days, my mother was so afraid of poisoning us that she always overcooked her chops.  Afraid of triconosis disease I think.  In any case, you could have used her chops as boomerangs, the main difference being you would not actually have wanted them to come back!

Pretzel Baked Pork Chops

 She did her best. I can't fault her. I think everyone over-cooked their pork in those days! It was just the way you did it. For safety purposes. YOU still don't want to cook it so its rare, but a little pink is okay.

These days our pork is much leaner, much cleaner and much healthier. There is no need to overcook it anymore!


Pork, red meat, is not something I eat very often.  I mostly eat fish or chicken. When I do eat red meat however, I want it to taste good. 

I thought that the Dijon mustard would make a great barrier between any coating and the chop as well as providing flavour. Because Pretzels can be quite salty, I did not want them to leach any moisture from the chop.

Pretzel Baked Pork Chops

 I wanted them to stay nice and moist, but I also wanted a crisp coating.  The Dijon did exactly what I wanted it to.

I sprinkled a bit of pepper on top of the Dijon and some of the rosemary my sister had brought to me from her garden. 

You don't need any salt, there is enough in the pretzels.  Pork and mustard go very well together, so does pork and rosemary.

Pretzel Baked Pork Chops

Mustard also goes very well with Pretzels!  I truly was inspired.  At least that's my story and I'm sticking to it.

I put the pretzels into a baggie and bashed them with the side of a tin of baked beans.  You  don't want to bash them really fine.  DO leave a bit of texture.



I always slash the fatty edges of my chops. This helps to prevent them from curling up.  That way they always cook evenly and lay nice and flat.

I just use a sharp pair of kitchen scissors to snip them.  Thankfully I had brought mine in my suitcase just in case my sister didn't have any.

Pretzel Baked Pork Chops

I need to have my kitchen scissors. I use them for everything. Snipping fat.  Snipping herbs. Spatchcocking birds, etc. They have come in very handy here in my room.

There are no sharp knives, so I have been using them to chop spring onions, cut potatoes, etc. Necessity being the mother of invention and all that.

Pretzel Baked Pork Chops

 

You spread, season, herb, sprinkle the crushed pretzels on one side of the chops, dot with butter and place them into the baking dish. I poured in orange juice just to come halfway up the sides of the chop. 

Then I baked them in a medium high oven.  Just for about fifteen minutes.  After that time you carefully flip them over and repeat the mustard, pepper, rosemary and crushed pretzels.


You may need to top up the orange juice. You don't want them going dry. Neither do you want them to be soggy. 

My pork chop went down really well with some leftover potatoes from the other night that I panfried with some Becel, chopped spring onion,  and garlic. I also cooked some frozen beans.  YUM!! Oh how I have missed yellow beans!

Pretzel Baked Pork Chops

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Pretzel Baked Pork Chops
Yield: 1
Author: Marie Rayner
prep time: 5 Mincook time: 40 Mintotal time: 45 Min
Although ingredients and directions are for one chop only, they can easily be multiplied to feed more people. Deliciously simple!

Ingredients

  • 1 bone in pork chop per person
  • black pepper
  • 1 tsp Dijon mustard
  • 1/2 tsp minced fresh rosemary leaves
  • 2 TBS of crushed pretzels per chop
  • butter to dot
  • orange juice

Instructions

  1. Preheat the oven to 200*C/400*F. Line a large shallow baking tray with foil and lightly grease the foil. Onto the baking sheet place as many chops are you are wanting to serve. Obviously if you are only cooking one or two you will want a smaller baking tray.
  2. Slash the fatty edge of each chop, Spread the top with Dijon and dust lightly with black pepper.
  3. Place into the baking dish. Sprinkle with 1/2 of the rosemary. Sprinkle a tablespoon of pretzel crumbs evenly over top of each one. Dot with butter.
  4. Pour orange  juice into the baking tray evenly around the chops, trying not to disturb the crumbs on top. It should come up about half way.
  5. Place the tray into the oven and bake for 15 to 20 minutes, checking to make sure the apple juice does not boil dry in the pan. Once the crumbs have begun to brown on top, remove the pan from the oven.
  6. Carefully turn each chop over without disturbing the crumb topping and repeat the process for seasoning and crumbing on the underside. If you need more juice in the pan, once again pour it around the chops.
  7. Return the pan to the oven and cook for another 15 to 20 minutes, until nicely browned on top and the juices have thickened into a bit of a sauce.
  8. Check every 10 minutes or so to make sure the pan is not going dry and top up with more juice if need be. Serve hot with some of the pan juices spooned over top. Fabulous!
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Created using The Recipes Generator
Pretzel Baked Pork Chops

I can't wait to see what I can come up with next. This is fun!  I just love using my imagination and stretching my abilities! 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! 

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Marie Rayner
12 Comments
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12 comments:

  1. Pork was not something we ate much when I was growing up. In Australia in that time it was lamb that was most common, followed by beef. I don't think our climate was conducive to raising pigs so it wasn't widely available. It was strange to move here where it's practically the only meat they sell :)

    Your pretzel idea was very clever. It's funny how you can get in a mindset that it has to be just breadcrumbs, when in fact if you think about it, you can crush up other things - crisps, crackers, cornflakes and even pretzels. I'm not sure that I would have thought of that, but you always think outside the box.

    This looks so much more appetising than a frozen dinner, which is the go to meal for a lot of people in quarantine situation. You are coming up with some cracking ideas.

    ReplyDelete
    Replies
    1. Much more appealing, however a frozen dinner now and then is not an entirely bad thing. I quite like the pasta ones. No way to really cook pasta in here. This was really good. I was really pleased with it! I hope you will try them Marie! xoxo

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  2. My mother was from the same school of thought as yours. Pork chops must be stiff as a board to be safe to eat. Thankfully, we don't have to do that any longer. I love pretzels - pretzels with cheese, pretzels with butter - yes I dip one end of a stick pretzel in softened butter - delicious. But then again I like to butter my pizza crusts, the edges. I guess I just like butter! I'm definitely going to make these. They look nice, too. Hugs and love, Elaine

    ReplyDelete
    Replies
    1. Clearly our mothers came from the same place when cooking pork Elaine! God bless them. I love your ideas about sticking them in butter, ohh and the pizza crusts also. Oh my you naughty girl! Love you! xoxo

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  3. That looks so delicious! I haven't had pork chops for ages, this might be just the recipe to try.
    Love ya,
    Mary

    ReplyDelete
    Replies
    1. Thanks Mary. Admittedly it was very good! xoxo

      Delete
  4. I remember many years ago there was a marketing campaign here in Canada promoting pork as "the other white meat" and furrowing my brow with confusion, "pork is white meat? Really?? Growing up, we always equated pork as the tough, unappetising grey meat" lol.

    Luvin' these series of fun, inspired quarantine kitchen posts Marie. I can't wait to see where your crunchy Cheetos might turn up : D

    ReplyDelete
    Replies
    1. I remember that, the other white meat, lol. Yes, tough grey and unappetising in our youth. Much better now thank goodness! xoxo PS - haha about the cheetos!

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  5. My mom used to overcook pork too. And she had a mean hand with the mushroom soup! These sound super delicious!

    ReplyDelete

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