SCROLL DOWN for Pork Chops PRETZEL CRUSTED with Honey Mustard recipe
Although history records Swine as being domesticated for food as far back 13,000 BC in Mesopotamia, it took a while to make their way to the Americas.
Spanish Explorer Hernando de Soto is credited with introducing the pig to America landing 13 swine in the Tampa Bay area in 1539.
A sow can produce up to two litters a year for an average of about 30 piglets. This abundant food source did not go unnoticed by the locals. In fact, the Tocobaga, a local Indigenous people became fond of the taste of pork. So much so that they had taken to raiding the herds and devastating attacks on the de Soto expedition. The aroma of pork roasting over a Buccaneer drives me a bit mad as well.
The term buccaneer was taken from the Spanish bucanero and derives from the Caribbean Arawak word buccan, a wooden frame on which Tainos and Caribs slowly roasted or smoked meat, commonly manatee (in Florida pork and beef). From it derived the French word boucane and hence the name boucanier for French hunters who used such frames to smoke meat. The term buccaneer is now used as a synonym for pirate.
There is a difference between a buccaneer and a pirate. Buccaneers refer to a specific group of pirates in 1600 – 1700, living on the island of Hispaniola and launched an attack on the Caribbean Sea while pirates are sea robbers that conduct all types of robbery on the sea. The Tampa Bay Buccaneers are two-time Super Bowl Champions.
Getting back to the PIG... The Pork Chop is the tastiest cut as it is derived from the loin which is the meat that runs from the pig's hip to its shoulder. While there are a variety of names for pork chops like loin, rib, sirloin, top loin, and blade chops, it is important to know that they all cook the same. The length of cooking primarily depends on the thickness of the chop.
How Long Does It Take to BAKE Pork Chops?
- BONE-IN Pork Chops @ 425 degrees F. 1/2 inch thick – 8 to 10 minutes. 1 inch thick – 18 to 20 minutes. 1 1/2 inch + thick – 25 minutes.
- BONELESS Pork Chops @ 425 degrees F. 1/2 inch thick – 6 to 7 minutes. 1 inch thick – 12 to 15 minutes. 1 1/2 inch + thick – 20 minutes.
Baked Pork Chops PRETZEL CRUSTED with Honey Mustard
EQUIPMENT: food processor, shallow mixing bowl, 10 x 12 stainless steel baking sheet, parchment paper, measuring spoons
PREPARATION: 50 minutes – makes 4 servings
INGREDIENTS
- 4 bone-in pork chops 1 to 1½-inch thick
- 6 ounces pretzel about 12 large sticks (or gluten-free if needed)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon Seasoned Salt or Paprika
- ½ cup mayonnaise
- 3 tablespoons yellow mustard
- 3 tablespoon honey
- 3 tablespoons Dijon mustard
DIRECTIONS
Preheat oven to 425°F
Place the pretzels, onion powder, garlic powder and Seasoned Salt in a food processor and process until blended fine. Pour the pretzel mixture into a shallow plate or bowl.
In a measuring cup, combine the mayonnaise and yellow mustard, mix thoroughly.
Coat each pork chop with a liberal amount of mayo-yellow mustard mixture then transfer to the bowl/plate with the pretzel crumbs and press down into the mixture to coat on all sides.
Place pretzel coated pork chops on a baking sheet lined with parchment paper.
Bake for 25 to 30 minutes or until internal temperature of each pork chop reaches 140-145°F. Remove the baking sheet from the oven and let rest for a few minutes before serving.
While the pork chops rest, make the dipping sauce by mixing the Dijon mustard and honey together in a small bowl.
Serve with broccoli, sweet potatoes, and caramelized onions.
NUTRITION INFORMATION:
Amount Per Serving: CALORIES: 433 TOTAL FAT: 20g SATURATED FAT: 7g TRANS FAT: 0g UNSATURATED FAT: 12g CHOLESTEROL: 103mg SODIUM: 706mg CARBOHYDRATES: 25g FIBER: 1g SUGAR: 4g PROTEIN: 40g
