Chocolate and Peanut Butter Pretzels

It’s time for this month’s Fantastical Food Fight featuring chocolate covered treats. The possibilities are far and wide with this theme! I had originally thought about making truffles and then considered a chocolate dipped cookie … then I thought what about my something my husband loves – peanut butter, pretzels and chocolate! That’s where this treat comes in … a crunchy pretzel, filled with peanut butter and then dipped in milk chocolate, crushed honey roasted peanuts sprinkled on top with a drizzle of white chocolate.

These pretzels were super simple to make and the longest part was impatiently waiting for the chocolate to set before devouring them!

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The Secret Recipe Club: Pretzel Crusted Pork Chops

It’s time for March’s Secret Recipe Club! I was excited for my assignment this month – Hezzi-D’s Books and Cooks! Heather Lynne is a teacher by day, but an award-winning chef by night. She’s originally from PA, but from the Western part of state – much different than the Eastern side where I live.
I had a hard time narrowing now my choice for this month but settled on a recipe for pretzel crusted pork chops. I had just bought a big pack of them from BJ’s and was having my mom over for dinner, so it was perfect timing. I skipped the cheddar cheese that Heather Lynne used but I don’t think they needed it. I made these the weekend I received my assignment and I’ve already made them again. They were perfect and we loved the pretzel crust and how moist the pork chops are. I’ve been known to overcook pork chops so they’re dry…whoops.

4 thin cut pork chops
4 Tbsp butter, melted
1 Tbsp spicy brown mustard
5 oz pretzels, finely crushed
1 tsp fresh ground black pepper

Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Set aside.

In a small dish, mix the melted butter and mustard. In another dish, place the crusted pretzels and mix in the pepper. Dip each pork chop in the mustard-butter mixture and then dredge in the pretzels.

Line each crusted chop on the prepared baking sheet. Bake for 20 to 25 minutes, flipping half way through baking.

Remove from oven and let rest before slicing.

Want to be part of the SRC? Join here!