Jumbo Pretzel Crusted Pork Chop with Orange Mustard Sauce

TO MAKE THE SAUCE: In a small saucepan, over low heat, gently simmer the heavy cream until it has reduced to 1/2 cup; this will take about 1 hour. In a medium bowl, whisk together the mustards, orange zest and reduced cream. Set aside.

TO MAKE THE PORKCHOPS: Preheat the oven to 350 degrees F. In a small skillet, over medium-low heat, melt the butter until it begins to foam. Skim off the foam and carefully pour the clarified butter into an ovenproof large skillet, leaving behind the milk solids in the bottom of the pan. Season the pork chops with the salt and pepper on both sides. Lightly dredge the pork in the flour, shaking off the excess, dip into the beaten egg, and coat in the crushed pretzels, gently pressing in the coating.

Heat the butter over medium-high heat and add the chops. Cook for 1 minute per side and place into the oven until the pork is just cooked through, about 5 minutes. Allow the pork to cool for 5 minutes. Pour the sauce over the pork and serve immediately.