Pretzels are an unexpectedly delicious crunchy coating for baked pork chops. To crush the pretzels, place in a large sealable plastic bag and pound with the smooth side of a meat mallet or the bottom of a small skillet or pulse in a food processor until coarsely chopped. I used Gluten Free and they tend to be a little more crunchy, which worked well.
- 4 center-cut boneless pork chops (1-1¼ pounds total), trimmed
- ¼ teaspoon ground pepper
- ⅛ teaspoon salt
- ⅓ cup all-purpose flour
- 1 large egg, lightly beaten
- 3 cups mini pretzels, crushed
- Olive oil cooking spray
- ¼ cup low-fat plain Greek yogurt
- 2 tablespoons whole-grain mustard
- 1Place a wire cooling rack on a rimmed baking sheet and place in the oven; preheat to 450°F.
- 2Place pork chops on a large cutting board. Cover with plastic wrap and pound with the smooth side of a meat mallet to about ¼-inch thickness. Sprinkle with pepper and salt. Place flour, egg and pretzels in three separate shallow dishes. Dredge the cutlets in flour, shaking off excess, then dip in egg, letting excess drip off, then press into pretzels. Generously coat one side of the cutlets with cooking spray.
- 3Remove the heated pan from the oven. Put the cutlets, sprayed-side down, on the rack. Coat the second side generously with cooking spray. Bake until golden brown, 8 to 12 minutes.
- 4Combine yogurt and mustard in a small bowl. Serve with the pork.
- Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
- Serving size: 1 cutlet & 1 generous Tbsp. sauce
- Per serving: 270 calories; 10 g fat(2 g sat); 1 g fiber; 18 g carbohydrates; 23 g protein; 45 mcg folate; 105 mg cholesterol; 1 g sugars; 0 g added sugars; 69 IU vitamin A; 0 mg vitamin C; 44 mg calcium; 2 mg iron; 488 mg sodium; 323 mg potassium