BONELESS PORK WITH HORSERADISH HONEY MUSTARD SAUCE

Boneless Pork with Horseradish Honey Mustard Sauce image

Provided by Tammy Brownlow

Categories Burgers

Time 30m

Number Of Ingredients 17

2 boneless pork chops about 3/4" thick
MARINADE:
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 water
COATING:
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
HORSERADISH HONEY MUSTARD SAUCE:
2 Tbsp all purpose flour
1 chicken bouillon cube dissolved in 1/2 cup of water
4 Tbsp horseradish mustard
2 Tbsp honey
salt and pepper to taste

Steps:

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.