Deviled Pork Chops

What I Love About This Recipe

• The pork chops have a lot of spiciness from the cayenne pepper combined with the Dijon mustard.
• The list of ingredients is short and simple. You likely already have everything in your pantry or fridge.
• Cooking the pork chops at a low temeprature produces pork chops that are wonderfully tender. The way pork is raised these days (it’s much leaner), makes it really hard to not dry it out when you cook it. But this lower heat method really works well.

How To Make

To make Deviled Pork Chops, you’ll first toast some Panko crumbs in a nonstick pan with melted butter. Since the pork chops are cooked under low heat, pre-browning the panko crumbs ensures they get crunchy and golden.

Next, in a small bowl stir together the Dijon mustrad, brown sugar, dry mustard, garlic powder, salt, pepper, and cayenne pepper.

Blot the pork chops dry with paper towels and then brush the tops and sides with the mustard mixture. Sprinkle the panko crumbs on top of each pork chop. Place the pork chops on a baking rack set inside a rimmed baking sheet. Bake for 40 to 50 minutes. The internal temperature should reach 140 to 145 degrees.

How To Serve

The amount of flavor these pork chops have, combined with a crispy panko crumb topping makes these pork chops a real dinner winner. These Deviled Pork Chops taste great served with buttered noodles and green beans or broccoli.

More Pork Chop Recipes

• Garlic Parmesan Stuffed Pork Chops
• Buttermilk Parmesan Pork Chops
• Fried Pork Chops with Pickle Gravy
• Easy Oven Barbecued Pork Chops
• Brown Sugar Garlic Pork Chops
• Southern Smothered Pork Chops

Pin this now to find it later

Recipe adapted from Cook’s Illustrated