Quick Pretzel Crusted Pork Chops

img_7131These cook up in a snap and are easy to assemble. I used pretzels because I ran out of Panko, (my favorite; a  japanese style bread crumb). The pretzels tasted great with the pork and added a nice crunch. You can use anything you have on hand for the breading; breadcrumbs, Panko, crackers, pretzels. I always like a challenge to avoid another errand just for an item or two, and feel very resourceful and creative in using what I already have! It doesn’t always work as planned, but it’s fun to try! The pork is marinated in my raw  yogurt,  lemon salt and pepper and that’s it! The longer you marinate these the better. These were marinated for about 6 hours and turned out tender, you could do this overnight or a couple of days even better! These chops are a really thin boneless cut that is perfect for breading. I place in oven because, well, I hate the effort and mess of frying food on the stove top. Put them all in a pan (bottom covered in foil so no mess) and that’s the extent of it.

Ingredients:

  • 4-5 Thin Cut, Boneless Pork Chops
  • 1 c Yogurt
  • 1 tbs Salt
  • 1 tbs Fresh Craked Pepper
  • Juice of 1 Lemon
  • 4 C Pretzelsimg_7129
  • Olive Oil

Directions:

Place pork chops in Ziploc bag and add yogurt, lemon salt and pepper. Fun part; pound with fist or smooth part of meat tenderizer to help tenderize and flatten a bit.  Marinate for 3-24 hours. Preheat oven to 425 f. Pour olive oil 1/4 way up in the bottom of a 9″ x 13″ dish. Place pretzels in Ziploc bag. With rolling-pin roll over bag to create “crumbs” you will have some larger pieces and this is OK! Add marinated pork chops to crumb bag, one at a time, and shake. Remove and place in dish, leaving room around each pork chop. Repeat with all pork chops and place in oven for 10 minutes, turning each pork chop and cooking for an additional 10 minutes. Remove from pan when done and allow to drain on paper towel before serving!

5 thoughts on “Quick Pretzel Crusted Pork Chops

  1. I’ve just learned of marinating pork and chicken with plain yogurt in the past two years…really makes a difference. I am an improvisational cook, too, and your use of crushed pretzels as a breading is a great idea.
    Did it impart a particular flavor to the overall taste of the chop?

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    • It really did- I think it would have been even better to add a little mustard to the marinade- next time! And yogurt does an amazing job at tenderizing meat- I think the raw stuff is even better at this! Thanks for your comment Laura!

      Like

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