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Jumbo Pretzel Crusted Pork Chop with Orange Mustard Sauce

Source: Burt Wolf's Local Flavors, Beaver Creek, Colorado
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 25 Minutes
  Serves 4
For the Sauce:
2 cups heavy cream
1/2 cup Dijon-style mustard
1/2 cup honey mustard
1 teaspoon orange zest
For the Pork Chops:
8 tablespoons unsalted butter
Four 1-inch thick pork chops, with the bones carved out
salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
2 cups crushed pretzels
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.

Recipe courtesy of The Grouse Mountain Grill in Beaver Creek, Colorado. Executive Chef Rick Kangas

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 1176
Fat. Total: 85g
Fiber: 3g
Carbohydrates, Total: 74g
Sodium: 1063mg
% Cal. from Fat: 65%
Cholesterol: 391mg
Protein: 34g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Marci, TX Reviewed: 06/23/2007
The sauce takes too long to prepare, not enough bang for the buck so to speak. The pork chops turned out really well and the crust was excellent. I served this with a salad and corn on the cob. I used thick center cut pork chops (boneless) instead of going through the trouble to remove the bone and they turned out really well, I cut them in half. This would serve 4 people easily. With the pork chops cut in half I had eight pieces and all ingredients were enough but I needed an additional cup of pretzels to finish them out. I would make it again and next time I would plan on the 50 minute sauce. Also, I let the heavy cream burn just slightly on the bottom before stirring and I think that gave the sauce a really nice flavor.
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