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Pretzels are an unexpectedly delicious crunchy coating for baked pork chops. 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 or pulse in a food processor until coarsely chopped.

Source: EatingWell Magazine, November/December 2014


Recipe Summary test

35 mins

Nutrition Profile:



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 large 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.

  • Combine yogurt and mustard in a small bowl. Serve with the pork.


Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

1 cutlet & 1 generous Tbsp. sauce
270 calories; protein 23.3g; carbohydrates 17.5g; dietary fiber 0.7g; sugars 0.9g; fat 10.4g; saturated fat 2.1g; cholesterol 104.6mg; vitamin a iu 68.9IU; vitamin c 0.3mg; folate 45.3mcg; calcium 43.8mg; iron 1.7mg; magnesium 26.6mg; potassium 322.6mg; sodium 488.1mg; thiamin 0.5mg.

1 starch, 3 lean meat