Crispy, juicy, and packed with bold flavors, Pretzel Crusted Pasture Raised Pork Chops with Orange Dijon Cream Sauce are a game-changer for dinner! Our tender pasture-raised pork chops are coated in a crunchy pretzel crust, then paired with a velvety orange Dijon cream sauce that adds the perfect balance of tangy and sweet. The sauce can be made a couple of days in advance if you're looking for an elevated weeknight meal without too much fuss. Whether you're serving it for a special occasion or a cozy weeknight meal, this dish is sure to impress with its comforting flavors and unique twist on a classic favorite. If you're subscribed to our Grassfed Foodie box, you may have received our pork sirloin chops. They're a bit leaner than pork chops so they are excellent with this rich, citrusy sauce. This recipe is absolutely fantastic with pork chops as well. Let's get cooking!

INGREDIENTS

For the Pretzel Crusted Pork Chops – 

• Three 1915 Farm Pasture Raised Pork Sirloin Chops (or 2-4 pork chops)
• Kosher salt & freshly cracked pepper
• 1/3 cup flour
• 1 cup pretzel crumbs (from about 6 oz. pretzel sticks, blended or finely crushed)
• 1 egg
• 2 Tbsp ghee or clarified butter, divided

For the Orange Dijon Cream Sauce – (makes enough sauce for 4 chops)

• 2 cups heavy whipping cream
• 1/4 cup dijon mustard
• zest of 2 oranges
• 2-3 Tbsp sugar
• 1-2 pinches of kosher salt & some fresh cracked pepper

For Serving – 

• Balsamic glaze, optional but recommended (I like Whole Foods brand or Trader Joes. Alternatively, you can make it yourself!)
• Chives, thinly sliced, for garnish
• Roasted potatoes, for serving
• Flaky salt, such as Maldon, for finishing

INSTRUCTIONS

Make the Sauce – in a small saucepan over medium heat, combine heavy cream, dijon mustard, orange zest, and sugar. Bring to a boil (watch closely for spillover, when it boils, it rises quickly), then reduce to a simmer. Cook, stirring occasionally, until reduced by about half and thick enough to coat the back of a spoon. Taste for seasoning, adding a pinch more of salt if needed, and the fresh cracked pepper. Cover with a lid and keep warm until ready to serve. Can be make up to 2 days in advance – refrigerate and warm before serving.

Prep the Chops – remove from packaging and pat to dry with paper towels. Season liberally with kosher salt and freshly cracked pepper on both sides, including the edges and fat cap. 

Place pretzels into a blender or food processor and pulse/blend until fine crumbs are achieved (alternatively, place in a gallon sized plastic bag and beat with a rolling pin or similar object until you have fine crumbs).

In 3 shallow bowls, baking dishes, or plates, arrange your dredging station. Place flour in one bowl, seasoning with salt & pepper. Place a beaten egg in the next bowl. In the third bowl, add the pretzel crumbs.

Coating only ONE SIDE of each pork chop, press pork chop into the flour (only one side), shaking off excess. Then dip the flour coated side into the egg, then the pretzel crumbs. Pressing the chop firmly down to ensure full pretzel coating. 

Set aside on a plate or sheet pan while you pretzel crust the rest of the chops. 

Cook the Chops – place a large cast iron pan over medium-high heat. Once hot, add 1 Tbsp of ghee and let that melt. Place two pork chops at a time, pretzel side down, on the hot skillet. Cook until that side is golden and crisp, then, if cooking a third pork chop, remove chops to a plate while you brown the final chop. Wipe out the pan if needed, then add additional 1 Tbsp of ghee. 

Once the ghee is melted, move all chops back to the pan, meat side/uncoated side down. Cook until desired internal temp is reached (I shoot for 140°F , resting up to 145°F).

*If chops are thick, transfer to a 400°F oven to finish cooking after searing the pretzel coated side.

To Serve – reheat sauce, if needed. Rest finished pork chops for 10 minutes before slicing against the grain and sprinkling with flaky finishing salt. 

Spoon and swipe a bit of the orange dijon sauce on each plate, topping with sliced pork chop, followed by a drizzle of balsamic reduction and fresh chives. Serve with roasted potatoes and enjoy!

We hope you love this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you can't get enough of our pasture raised pork – consider one of our new subscription boxes (ships free in TX, reduced in other states), which always allow you to add extras, like our delicious bacon – always made in-house by our butchers at The 1915 Meatery. Choose how often you would like your subscription box delivered, add extras when you want, and pause or cancel for free anytime. We'd love to have you join the Grassroots Meat Club!  

Adapted from Bon Appetit