Sage Pretzel-Crusted Rouge Pork Chop
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Credit: Aliza Katz, corporate executive chef, Kraft Foodservice, Northfield, Illinois
The National Culinary Review, October 2014
Ingredients
2 cups pretzels, crushed medium-fine
1 cup unsalted butter, melted
2 T. fresh sage, finely minced
12 (8 oz.) boneless pork loin chops
2 t. salt
1 t. black pepper
¾ cup Grey Poupon® Rouge Dijon Mustard
Instructions
1. Combine pretzels, butter and sage.
2. Season chops with salt and pepper. Grill on high heat, turning to mark both sides. Transfer to sizzle plate or sheet pan. Spread 1 T. mustard on top of each chop. Top with 2 T. pretzel crust.
3. Bake in 400ºF oven until internal temperature registers 145ºF, or to desired doneness. Rest 3 minutes.
Yield
12 servings
Tags
Main Dish, Pork, The National Culinary Review
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