Pretzel-crusted Pork Chops Recipe

Prepare pretzel crust

Preheat oven to 425°F (220°C). Break pretzels into pieces and pulse in a food processor until coarse crumbs. Transfer to a bowl and stir in panko, grated Parmesan, smoked paprika, garlic powder, salt, and black pepper. Mix until uniform.

Prep chops

Pat pork chops dry with paper towels. Trim any excess fat and, if chops are uneven, butterfly or pound to even thickness about 3/4 inch. Season both sides lightly with additional salt and pepper (use included amounts in coating).

Breading station

Set up three shallow dishes: flour in the first, beaten eggs mixed with 2 tbs milk in the second, and the pretzel mixture in the third. Dredge each chop in flour, tapping off excess; dip into egg wash, letting excess drip; press firmly into pretzel mixture, coating both sides and edges. Place on a wire rack while you prepare the pan.

Pan-sear & finish

Heat 2 tbs neutral oil and 1 tbs butter in a large ovenproof skillet over medium-high until shimmering. Add chops (do not overcrowd) and sear 2 minutes per side until golden-brown on crust. Transfer skillet to the preheated oven and bake 8–10 minutes, or until internal temperature reaches 140–145°F (60–63°C). Remove chops and tent loosely; carryover will bring to safe temp.

Glaze finish

While chops bake, make glaze (next section). In the last 2 minutes of oven time, brush each chop with a thin layer of BBQ maple glaze and return to oven for 1–2 minutes to set. After resting, brush a final light coat of glaze before plating.

Combine maple syrup, BBQ sauce, apple cider vinegar, Dijon mustard, optional hot sauce, and black pepper in a small saucepan. Bring to a gentle simmer over medium heat, stirring often. Reduce heat and simmer 3–5 minutes until slightly thickened and glossy. Taste and adjust seasoning. Keep warm until ready to glaze chops and to drizzle over potatoes or broccolini if desired.

Roast potatoes

Reduce oven temperature to 400°F (205°C) after pork chops are removed if needed. Halve any larger baby potatoes so pieces are roughly uniform. Toss potatoes with 2 tbs olive oil, melted butter, minced garlic, salt, and pepper on a rimmed baking sheet in a single layer. Roast 25–30 minutes, turning once halfway, until tender and golden-brown.

Finish potatoes

Remove potatoes from oven, sprinkle chopped chives and toss gently. Keep warm until serving. Optionally add a small spoon of BBQ maple glaze to toss with a portion of the potatoes for a subtle sweet-savory note.

On a separate sheet tray, toss broccolini with 1 tbs olive oil, sliced garlic, red pepper flakes, salt, and pepper. Roast at 400°F (205°C) for 12–15 minutes until stems are tender and tips are lightly charred. If garlic begins to darken too much, remove broccolini early and finish in a warm spot. Transfer to a platter and keep warm.

Preheat oven to 400°F (205°C) if not already. Line a baking sheet with foil and place a wire rack on top. Lay bacon slices on the rack without overlapping. Mix brown sugar, maple syrup, and cracked black pepper; sprinkle or brush mixture evenly over each slice of bacon. Bake 12–18 minutes, depending on thickness and desired chewiness, rotating pan once. Watch closely near the end to avoid burning. Remove and let cool on rack; candy will firm up as it cools. Break into pieces for plating.