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Apple Dijon Pretzel Crusted Pork Chops featuring Musselman’s Apple Butter

Pretzel Crusted Pork Chops


What a busy Saturday!  DH and I were out all morning teaching a couponing class. When I say we, what I really mean is I taught the class and he was the “lovely assistant.” It was a great, fun group and I always come away from this class with a few new tips from other couponers.  After that we spent the afternoon with my in-laws.  Before we knew it, it was dinnertime (past dinnertime, really!) and nothing was cooking, yet! How often does that happen to you?  The day just gets away from you.

I had some pork chop defrosting in the fridge and a half bag of *probably stale* pretzels on the counter. Hmmm, what goes with better with pork than apples? Musselman’s Apple Butter to the rescue! Best friend to the pretzel? Mustard.  I got some rice started and set out to create a masterpiece in about 40 minutes.

Super quick and simple ingredients:

Pretzel Crusted Pork Chops

1. Preheat over to 400 degrees Fahrenheit.

2. In a small bowl, mix the Musselman’s Apple Butter with the Dijon mustard. Set aside.

3. Season the pork chops on both sides with salt and pepper (I also used a little Zatarain’s Creole Seasoning.)

4. Crush those pretzels!  I prefer the zip-top bag method.

Crush Pretzels

5. Take each pork chop and using a spatula (or clean hands) slather on the apple butter-mustard mixture. A good thick coating is best.

6. Put the chop right into the bag with the pretzel crumbs, or whatever vessel now contains your crumbs. Coat both sides heavily, pressing the pretzels into the apple butter-mustard mix.

7.  Place the chop on a greased baking sheet.  Put a couple of dabs of butter/margarine on top of each one or spray with a little non-stick cooking spray.  Either one will help the browning process and make them crispier.



8. Bake 25 minutes or until no longer pink in the center. This will depend on the thickness of your pork chops.  Mine were about a 1/2 inch. (NOTE: Pork should be cooked to at least 145 degrees Fahrenheit.)

Pretzel Crusted Pork Chops are a winner!  The apple butter and Dijon mustard were a delicious pairing and gave so much flavor to the pork chops.  Thumbs up from DH and I – we’ll make this again, maybe with chicken next time. This dish was a yummy way to use up some leftover pretzels and so easy to prepare.

You might also like to try this pasta salad that has similar flavors, Harvest Pasta Salad.

What are your tricks to get dinner on the table in a pinch? I could really use some ideas!