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Executive Chef Chris Ferrier

The Texas Traditions Signature Chefs Series

Texas Traditions Mesquite Smoke Mustard
and Pretzel Crusted Pork Chops

Executive Chef Chris Ferrier

Hyatt Regency Lost Pines Resort and Spa

½ cup Texas Traditions Mesquite Smoke Mustard Add to Basket
½ cup minced green onions
1 tablespoon minced thyme
2 minced garlic cloves
¼ cup olive oil
2 cups crushed pretzels
1 cup salad oil
4 each 6 – 8 oz. bone-in pork chops

Serves 4

Pre heat the oven to 350 degrees. In a medium-sized mixing
bowl, combine the Texas Traditions Mesquite Smoke Mustard,
onion, thyme, garlic, and olive oil; mix until it forms a paste.
Lightly season each pork chop with salt and pepper. Do not
overseason, as the crushed pretzels are already salted.

Using a spoon, spread the Texas Traditions Mesquite Smoke
on each chop, covering all sides. Place the crushed
pretzels in a shallow pan. Use the bone of each pork chop to dip it
into the pretzels. Coat both sides. Use your hand to lightly press
the crumbs on the chop.

In an oven-safe heavy sauté pan or cast iron skillet, add the
salad oil and heat to 300 degrees over medium high heat. Be
careful not to burn the oil. Place the chops in the skillet, but do
not over crowd them. Lightly brown the chops, cooking them for
approximately 1 minute on each side.

Drain the grease and transfer the skillet to the oven. Cook pork
to an internal temperature of 165 degrees, approximately 12

Chef’s note: Serve with Maple Whipped Sweet Potatoes and Fresh Buttered
Green Beans. The sweetness of the potato will offset the saltiness of the pretzel

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