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1
Using vegetable peeler, remove peel from oranges (orange part only) in long strips.
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2
Slice peel lengthwise into very thin strips.
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3
Place peel in heavy small saucepan and add enough cold water to cover peel by l inch.
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4
Bring to boil; strain.
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5
Repeat 2 more times.
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6
Return peel to same saucepan.
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7
Add 3/4 cup water and sugar.
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8
Boil until almost all liquid is absorbed, stirring occasionally, about 10 minutes. (Candied orange peel can be made 2 days in advance.).
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9
Mix cream, mustard, and 2 tablespoons candied orange peel in heavy small saucepan.
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10
Bring to boil; reduce heat to medium and cook until sauce is reduced to 12/3 cups, about 12 minutes.
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11
Season to taste with salt and pepper. (Can be made 8 hours ahead).
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12
Cover and chill.
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13
Place flour in shallow bowl.
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14
Whisk eggs to blend in another shallow bowl.
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15
Spread pretzels on rimmed baking sheet.
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16
Sprinkle pork chops on both sides with salt and pepper.
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17
Working with 1 pork chop at a time, press 1 side ONLY of chop into flour, dip floured side only into eggs, then press into pretzels, coating 1 side only.
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18
Transfer to baking sheet, coated side up.
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19
Repeat with remaining pork chops, flour, eggs and pretzels. (Can be made 2 hours ahead, cover and refrigerate).
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20
Preheat oven to 450u00b0F
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21
Melt 5 tablespoons butter in each of 2 large ovenproof skillets over medium high heat.
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22
Add 4 pork chops to each skillet, coated side down, and cook until brown.
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23
Turn chops over and transfer both skillets to oven.
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24
Roast until pork is cooked through, about 10 minutes.
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25
Let chops stand 5 minutes.
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26
Rewarm cream sauce.
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27
Spoon 2 Tablespoons sauce onto each plate and place chop atop sauce.
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28
Garnish with remaining orange peel.
