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Pretzel Crusted Pork Chops
(With orange Hot Mustard)

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1 c. low-fat vanilla yogurt
1 1/2 tsp. dry mustard
1 1/2 tsp. onion powder
1 Tbsp. wet garlic or one clove garlic, crushed and chopped
2 1/2 lbs. pork chops or loins
1 c. salted pretzels, finely ground
olive oil cooking spray

In a large bowl, combine yogurt, mustard, onion powder and garlic. Add pork pieces; turn to coat.
Cover bowl and refrigerate 15 minutes. Preheat oven to 400 degrees.

Place ground pretzels in shallow bowl. Remove pork from yogurt and roll in pretzels until well
coated. Arrange meat in large roasting pan coated with cooking spray.

Roast until pork is cooked thoroughly, basting with pan drippings, about 40 minutes or until done.

Orange Hot Mustard Sauce

2 tablespoons unsalted butter
1/4 cup finely minced shallots
1/4 cup pomegranate syrup
1 cup fresh orange juice
2 tablespoons hot mustard
2 tablespoons grated fresh ginger
1/2 teaspoon cayenne pepper
1/3 cup sweet vermouth
2 tablespoons orange zest
3/4 cup chicken stock or pork jus
2 tablespoons honey
salt and freshly ground pepper

For the sauce, melt the butter in a small saucepan over low heat. add the shallots and cook until
soft, about 5 minutes. whisk together the pomegranate syrup, orange juice, and mustard and add to
the pan. then add the ginger, cayenne, sweet vermouth, orange zest, and pork jus/chicken stock and
simmer 1 to 2 minutes. add the honey and salt and pepper to taste.
Serve over the pork. Enjoy!



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Last updated February 12, 2005