Pork with Pretzel Crust and Bertman Honey Mustard Sauce



  • 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 Original Ball Park 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 Original Ball Park Mustard and honey in bowl. Serve pork chops with honey mustard sauce.