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Although swine were domesticated as far back as 13,000 BC in Mesopotamia, they didn’t reach the Americas until Spanish explorer Hernando de Soto landed 13 pigs in the Tampa Bay area in 1539. A sow can produce up to two litters a year, averaging about 30 piglets—an abundant food source quickly noticed by the local Tocobaga people, who sometimes raided the herds and attacked de Soto’s expedition. The aroma of pork roasting over a buccaneer’s fire is still irresistible. The term “buccaneer” comes from the Spanish bucanero, derived from the Arawak word buccan, a wooden frame used to smoke meat. From it came the French boucane and boucanier, names for hunters who smoked meat—eventually becoming synonymous with pirates. Historically, buccaneers were 17th-century Caribbean raiders, while pirates were sea robbers in general; today, Tampa Bay celebrates the name with two Super Bowl championships.
The pork chop, prized as the tastiest cut, comes from the loin—the meat running from a pig’s hip to shoulder. Whether called loin, rib, sirloin, top loin, or blade, all chops cook the same way, with the primary factor being thickness. This simple, flavorful cut connects Tampa’s culinary history to its rich cultural past, from Hernando de Soto’s pigs to the buccaneers who inspired the city’s legendary team.
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
