- 6 pieces boneless pork loin chops
- 2 large eggs
- 1 tbsp Dijon mustard
- ½ bag (1 cup) pumpernickel and onion pretzels, coarsely ground
- 1 tbsp butter or spray release for pan
- 1/2 cup Bertman Ballpark Mustard
- 1/4 cup of honey
Whisk eggs with Dijon in a bowl. Put pretzel crumbs onto a plate. Dip pork chops in egg/mustard mixture then dip in pretzel crumbs. Place on a buttered or sprayed oven-proof pan and bake at 350 degrees for about 20 minutes. Mix Bertman Ballpark Mustard and honey bowl. Serve with honey mustard sauce.