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Pretzel Pork Schnitzel - Gluten + Dairy Free

Prep Time 15 minutes
Cook Time 15 minutes
Author Holly Bertone | Pink Fortitude


  • 6 Boneless pork chops
  • 1 Bottle Primal Kitchen Honey Mustard Avocado Oil Vinaigrette - Use all but 1/4 cup of the bottle and save that for salad dressing!
  • 6 oz Gluten-free honey mustard pretzel sticks
  • 1/4 Cup Apple cider vinegar
  • 1 Egg
  • 1/4 Cup Stoneground or German-style mustard
  • Drizzle Honey
  • Salt and pepper to taste


  1. Preheat oven to 350 degrees.

  2. Mix the pretzel sticks in a Nutribullet or blender.

  3. In a small bowl, mix together the wet ingredients.

  4. Prepare two shallow bowls or pie pans for dipping.

  5. Place the wet ingredients in one bowl.

  6. Place the dry ingredients in the second bowl.

  7. Dip the pork chops first in the wet bowl and cover. Let drip.

  8. Then dip the pork chops in the dry bowl. You may need to use your fingers to ensure the crumbs adhere.

  9. Place parchment paper on a baking sheet and spray with baking spray.

  10. Place the pork chops on the baking sheet.

  11. Spray the top of the pork chops with baking spray.

  12. Bake at 350 degrees for 15-20 minutes.