Pretzel-Crusted Pork Cutlets with Mustard Sauce for Two

Pretzel-Crusted Pork Cutlets with Mustard Sauce for Two

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From the EatingWell Kitchen

Pretzels are delicious crunchy coating for this super-fast baked pork chop recipe. To crush the pretzels, place in a large sealable plastic bag and pound with the smooth side of a meat mallet or the bottom of a small skillet until coarsely chopped. Or, pulse in a food processor. Steamed red potatoes and roasted broccoli round out the meal.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 2 center-cut boneless pork chops (8-12 ounces total), trimmed
  • ⅛ teaspoon ground pepper
  • Pinch of salt
  • ¼ cup all-purpose flour
  • 1 large egg, lightly beaten
  • 1½ cups mini pretzels, crushed
  • Olive oil cooking spray
  • 2 tablespoons low-fat plain Greek yogurt
  • 1 tablespoon whole-grain mustard


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  1. Place a wire cooling rack on a rimmed baking sheet and place in the oven; preheat to 450°F.
  2. Place pork chops on a cutting board. Cover with plastic wrap and pound with the smooth side of a meat mallet to about ¼-inch thickness. Sprinkle with pepper and salt. Place flour, egg and pretzels in three separate shallow dishes. Dredge the cutlets in flour, shaking off excess, then dip in egg, letting excess drip off, then press into pretzels. Generously coat one side of the cutlets with cooking spray.
  3. Remove the heated pan from the oven. Put the cutlets, sprayed-side down, on the rack. Coat the second side generously with cooking spray. Bake until golden brown, 8 to 12 minutes.
  4. Meanwhile, combine yogurt and mustard in a small bowl. Serve with the pork.

Nutrition information

  • Serving size: 1 cutlet & 1 generous Tbsp. sauce
  • Per serving: 319 calories; 12 g fat(3 g sat); 1 g fiber; 24 g carbohydrates; 26 g protein; 75 mcg folate; 151 mg cholesterol; 1 g sugars; 0 g added sugars; 137 IU vitamin A; 0 mg vitamin C; 52 mg calcium; 2 mg iron; 515 mg sodium; 350 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 2½ lean meat, ½ medium-fat meat

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