Sage Pretzel-Crusted Rouge Pork Chop

• Pretzel Crumb Crust
• 2 cups pretzels, crushed medium-fine
• 1 cup unsalted butter, melted
• 2 Tbsp. fresh sage, finely minced
• Chops
• 12 each boneless pork loin chops (8 oz.)
• 2 tsp. salt
• 1 tsp. black pepper
• 3/4 cup GREY POUPON Rouge Dijon Mustard

1. Pretzel Crumb Crust: Combine ingredients.
2. Chops: Season chops with salt and pepper.
3. Grill on high heat, turning to mark both sides.
4. Transfer to sizzle plate or sheet pan.
5. Spread 1 Tbsp.
6. mustard onto top of each chop.
7. Top with 2 Tbsp.
8. Pretzel Crumb Crust.
9. Bake in 400 degrees F standard oven until internal temperature registers 145 degrees F, or to desired doneness; let rest 3 min.
10. before serving.

crust, pretzels, unsalted butter, fresh sage, chops, pork loin chops, salt, black pepper, mustard

Taken from www.kraftrecipes.com/recipes/sage-pretzel-crusted-rouge-pork-chop-165694.aspx (may not work)