I always go to hotels that have a free breakfast. One meal down. I have been known to take my tote bag down while the kids are still sleeping and gather a few extra items on the breakfast buffet besides their plates. Things like a few extra fruit, yogurts, plates, plastic ware, and such can be placed in the room refrigerator, and used for later.
This recipe is a great way to use up any stale pretzels the kids didn't eat.
4 boneless pork chops
1 cup Dijon mustard
6 cup thin pretzels
1 pinch Kosher salt and freshly ground black pepper
Lightly season the pork chops with salt and pepper.
Brush the mustard onto the pork; make sure to cover all sides.
Coat the pork with the crushed pretzel pieces and place into a Copper Crisper Basket.
Bake until the center of the pork chop reaches 145 degrees, about 25-30 minutes.
Serve with Dijon.