Real Recipes From Real Home Cooks ®

boneless pork with horseradish honey mustard sauce

(1 rating)
Recipe by
Tammy Brownlow
Dallas, TX

With a little planning ahead with overnight marinading. This dish will be enjoyed on your dinner table in about 30 minutes. What could be better than that! Juicy, flavorful boneless pork with a crunchy pretzel crust and a sweet-spicy honey mustard sauce. Southern Food With Flare

(1 rating)
yield 2 can be doubled
prep time 10 Min
cook time 20 Min
method Saute

Ingredients For boneless pork with horseradish honey mustard sauce

  • 2
    boneless pork chops about 3/4" thick
  • 1 1/2 Tbsp
    mc cormick grill mates brown sugar bourbon seasoning
  • 1 1/2 Tbsp
    mc cormick grill mates kicken' chicken seasoning
  • 2 Tbsp
    raspberry wine vinegar (you can substitute white wine, or apple cider vinegar)
  • 1/4 c
    olive oil
  • 2 Tbsp
  • 1/4 c
    all purpose flour
  • 1
    egg, slightly beaten mixed with 1/4 cup milk
  • 1/2 c
    pretzels, crushed to about the sized of finely chopped pecans
  • 2 Tbsp
    all purpose flour
  • 1
    chicken bouillon cube dissolved in 1/2 cup of water
  • 4 Tbsp
    horseradish mustard
  • 2 Tbsp
  • salt and pepper to taste

How To Make boneless pork with horseradish honey mustard sauce

  • 1
    Mix the ingredients for the marinade and pour over chops in a ziplock bag or plastic storage container. Refrigerate overnight.
  • 2
    In a medium non stick skillet on medium low heat add 3 Tablespoons olive oil.
  • 3
    Remove chops from marinade and coat with flour.
  • 4
    Dip floured chops into milk/egg mixture.
  • 5
    Roll in pretzel pieces until evenly coated.
  • 6
    Place chops in heated skillet and saute until golden. Turn chops and cook until internal temperature reaches about 145 (ish) degrees about 7 minutes. Don't worry if it's a couple degrees below - the chop will continue to cook when you pull it off the heat. It will be tender, juicy perfection!
  • 7
    Remove chops and keep warm in the oven while you prepare your sauce.
  • 8
    Add flour to skillet you cooked your chops in. Add additional oil if needed 2 Tablespoons. Stir with a wooden spoon to combine flour and oil. Cook for 3 minutes.
  • 9
    Add dissolved bouillon and water to skillet along with mustard and honey. Cook until thickened. Taste and add salt and pepper as desired.