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.


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • Place a wire cooling rack on a rimmed baking sheet and place in the oven; preheat to 450 degrees F.

  • Place pork chops on a cutting board. Cover with plastic wrap and pound with the smooth side of a meat mallet to about 1/4-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.

  • 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.

  • Meanwhile, combine yogurt and mustard in a small bowl. Serve with the pork.

Nutrition Facts

1 cutlet & 1 generous Tbsp. sauce
319 calories; protein 25.8g; carbohydrates 24.1g; dietary fiber 0.9g; sugars 1g; fat 11.6g; saturated fat 2.5g; cholesterol 151.1mg; vitamin a iu 136.6IU; vitamin c 0.4mg; folate 75.1mcg; calcium 52.2mg; iron 2.3mg; magnesium 30mg; potassium 349.8mg; sodium 514.8mg; thiamin 0.6mg.

1 1/2 starch, 2 1/2 lean meat, 1/2 medium-fat meat