I saw this recipe from Elle Simone Scott on America’s Test Kitchen. Looked so good I needed to give it a try. Deviled Pork Chops are basically a deliciously seasoned boneless chop with a crunchy panko bread topping. You probably have all the ingredients in your pantry. They take some time to bake because they cook at a low temperature. But other than that they are easy to make.
I tweaked the recipe a little but they are divine. Try to get some marbling in your chops so they aren’t tough and don’t overcook them! Crunchy, salt and a little sweet. They go perfectly with arugula salad and some tater tots. Perfect midweek meal. Make extra – they are fab thinly sliced in a salad the next day!
Deviled Pork Chops
Makes 6 pork chops
Ingredients
6 (6- to 8-ounce) boneless pork chops, ¾ to 1 inch thick
2 tablespoons unsalted butter – or Earth Balance
3/4 cup panko bread crumbs
Garlic salt and pepper
¼ cup Dijon mustard
2 teaspoons packed brown sugar
1½ teaspoons dry mustard
½ teaspoon garlic, minced to paste
¼ teaspoon cayenne pepper
Instructions
Adjust oven rack to middle position and heat oven to 275 degrees.
Melt butter in 10-inch skillet over medium heat. Add panko and cook, stirring frequently, until golden brown. Transfer to bowl and sprinkle with garlic salt and lots of pepper. Taste for seasoning.
In a bowl, stir Dijon, sugar, garlic, cayenne, 1 teaspoon salt, and 1 teaspoon pepper until smooth.
Set wire rack in rimmed baking sheet and spray with vegetable oil spray.
Place chops on a cutting board and pat dry. Evenly dollop out the mustard mixture between the chops and spread over top and sides (not underneath).
Evenly distribute the panko between the chops and press down gently so panko sticks to chops.
Using a spatula, gently move chops onto prepared wired rack.
Roast until meat registers 140 degrees, 30 to 45 minutes.
Remove from oven and let rest on rack for 10 minutes before serving.
Notes
You can get creative with your panko seasoning as long as they are crunchy and dry when you put them on pork chops. Sometimes I add dried parsley, sumac, onion powder and pepper flakes.
Recipe adapted from Elle Simon Scott
