Pork Loin Chops with a Caramel Pan Sauce

Pork Loin Chops with a Caramel Pan Sauce – Suzanne Herrington

4 boneless center cut pork loin chops
Flour, salt and pepper
Egg & water (egg wash)
Pretzels (crushed)
Olive oil
Butter
Onions (chopped) *optional
Chicken stock (3 cups)
1 Jar Becky’s Blissful Bakery Caramel Sauce
Coat chops in flour, salt and pepper mixture. Shake off excess and dip in
egg wash. Press chops into crushed pretzels to coat. Saute chops in olive
oil with a pad of butter over medium heat until golden brown. Remove chops
from pan and place on a rack over sheet pan in a 300 degree oven to finish
cooking while you make the pan gravy. Add chopped onions, if desired, to
pan with fat left in the pan and saute until soft. Add chicken stock and
reduce while stirring. Strain, return to pan and add caramel sauce until
desired flavor is obtained. Serve sauce with chops.