Pretzel-Crusted Pork Cutlets with Mustard Sauce
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.
Servings
4 servings
Prep Time
15 minutes
Total Time
35 minutes
Ingredients
- 4center-cut boneless pork chops (1-1 1/4 pounds total), trimmed
- 1/4teaspoon ground pepper
- 1/8teaspoon salt
- 1/3cup all-purpose flour
- 1large egg, lightly beaten
- 3cups mini pretzels, crushed
- Olive oil cooking spray
- 1/4cup low-fat plain Greek yogurt
- 2tablespoons whole-grain mustard
Instructions
- Place a wire cooling rack on a rimmed baking sheet and place in the oven; preheat to 450°F.
- Place pork chops on a large cutting board. Cover with plastic wrap and pound with the smooth side of a meat mallet to about 1/4-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.
- Remove 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.
- Combine yogurt and mustard in a small bowl. Serve with the pork.
Nutrition Facts
Per serving (recipe makes 4 servings)
| Calories | 250kcal |
|---|---|
| Carbohydrate Total | 17g |
| Total Sugars | 1g |
| Added Sugars | 0g |
| Fiber | 1g |
| Total Fat | 8g |
| Saturated Fat | 2g |
| Mono Saturated Fat | 3g |
| Cholesterol | 105mg |
| Sodium | 491mg |
| Protein | 23g |
| Potassium | 308mg |
| Calcium | 42mg |
| Folate | 65mcg |
| Omega-6 | 1g |
| Vitamin B12 | 1mcg |
| Zinc | 2mg |
| Vitamin B3 | 7mg |
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