Boneless pork chops, topped with a sweet and tangy mustard layer and finished with crispy, browned panko breadcrumbs, makes for a tender and juicy chop, shown here with my Supreme Pasta Salad.

Deviled Pork Chops

The idea for these came from an episode of America's Test Kitchen that I caught on antenna television one day. The ideas were so clever and the pork chops looked amazing!

Of course, I had to put my own little spin on things, though there were some very significant guidance points that I did include in my version.

• Pre-browning the panko breadcrumbs in a skillet with butter.
• Preparing a highly seasoned mustard paste to paint over the tops of the pork chops that provides the "deviled" flavors.
• Baking the pork chops elevated on a rack. 
• Using a low and slow oven temperature to retain as much moisture as possible.
• Relying on an instant read thermometer so as not to overcook the chops.

Cooking them at a lower temperature means that despite being such a lean cut, they retained their moisture while cooking evenly and didn't require turning. As to the deviling, I followed the lead of my Deviled Wing recipe along with some tangy Creole mustard, which come to think of it, I might just add to those wings sometime.

Pre-browning the panko eliminates the worry of a soggy topping due to that lower oven temperature and is just genuis!

This is a good place to insert a quick reminder... that this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years. Your notes to me are uplifting and encouraging, however, if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!

Here's how to make my Deviled Pork Chops!

Preheat oven to 275 degrees F. 

Add Creole mustard, horseradish, brown sugar, paprika, Creole or Cajun seasoning and the garlic and onion powders to a bowl.

Blend thoroughly to form a paste.

Almost forgot the horseradish! I mean we did say "deviled" didn't we?

Heat butter in a large skillet over medium heat. Add panko and cook, stirring frequently.

Cooking until toasted golden brown, 3 to 5 minutes.

Add parsley, remove from skillet and set aside.

Place an oven safe rack over a rimmed baking sheet, lined with foil if desired, for easier cleanup. I'm using a great nonstick baking pan from Curtis Stone called Dura-Bake, so I'm skipping the foil. Spray or brush oil on the rack. Pat pork chops dry and place on rack and season with salt and pepper and press in. If you brine your chops ahead of time, skip the salt.

Dollop the mustard mixture evenly between all of the chops. You'll only be putting the mustard layer on one side of the chops.

Spread mustard mixture over the top and a little down the sides of the pork chops. 

Sprinkle the panko mixture among all of the pork chops on top of the mustard. Again, only the one side!

Bake for about 40 to 45 minutes, depending on the thickness of your chops, or until chops reach 140 degrees F when an instant read thermometer is inserted into the side of the chop. Remove and let rest on rack for 10 minutes before serving.

Dig in!

For more of my favorite pork chop recipes, check out my collection on Pinterest!





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Posted by DeepSouthDish.com on February 25, 2023

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