Honey Mustard Pretzel

Preheat your oven to 400°F (200°C).

Place pretzels in a large resealable plastic bag and crush them with a rolling pin until they are coarse crumbs. Pour the crumbs into a shallow dish.

In another shallow dish, whisk together the eggs and hot sauce.

Pat the pork chops dry and season both sides generously with salt and pepper.

Dip each pork chop first into the egg mixture, letting any excess drip off, then press firmly into the pretzel crumbs to coat all sides.

Heat vegetable oil in a large cast iron skillet over medium-high heat. Carefully place the pork chops in the skillet and pan-fry for about 2 minutes per side, until the crust is golden brown and crisp.

Transfer the seared pork chops to a wire rack set on a baking sheet.

Bake for about 10 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F (63°C).

While the pork chops are baking, prepare the sauce. In a small bowl, combine the stone ground mustard, mayonnaise, honey, and apple cider vinegar.

Season the sauce with a pinch of salt and pepper and whisk until smooth.

For a warm sauce, microwave for 15-20 seconds.

Serve the pork chops hot, drizzled with the honey mustard sauce.