Servings: 4
Preparation Time: 20 minutes
Start to Finish Time: 1 hour 30 minutes
If you’re a fan of bold, fiery flavors and tender pork, then deviled pork chops are sure to be your next culinary obsession. This recipe takes ordinary boneless pork chops and transforms them into a spicy, flavor-packed delight with a crispy, golden crust. The beauty of these deviled pork chops lies in the combination of heat and tang from Dijon mustard, dark brown sugar, and dry mustard, creating a delectable contrast to the richness of the pork.
And, of course, the Devil made us concoct this fiery recipe. Our chefs have a knack for adding “heat” to everything, constantly pushing the spice boundaries. We try to get them to de-spice many dishes, but it’s an uphill battle—honestly, they would add hot sauce to ice cream if we let them! On the day this recipe was born, it was as if the Devil himself took hold of our kitchen. What began as a simple pork chop recipe turned into a bold, spicy creation that brings the heat in every bite.
A perfect crunch with a spicy twist comes from the use of panko bread crumbs, ensuring that each bite delivers a satisfying crisp. The cayenne pepper and garlic paste add layers of heat and depth that bring the dish to life. For those who enjoy a bit of spice but don’t want to overwhelm their palate, this recipe strikes a great balance—spicy, yes, but not overpowering. It’s the kind of heat that builds, leaving a pleasant warmth with each bite.
Balanced heat for spice lovers is key here. If you’re someone who likes a little kick without going overboard, these deviled pork chops are perfect. The spice level is noticeable but controlled, making the dish appealing even to those who aren’t extreme heat seekers. It’s just the right amount of warmth to add excitement to your meal.
The real magic is in the juicy, tender pork chops every time. Cooked to perfection, the chops remain moist and flavorful, making them a great match for the crispy, spicy coating. To ensure the best results, it’s essential to use pork chops of uniform size, so they cook evenly and keep that perfect texture throughout.
When it comes to serving, you’ll find that these deviled pork chops are even more delightful when paired with perfect sides for a comforting meal. Whether you serve them with mashed potatoes, rice, or buttered egg noodles, the combination is sure to satisfy. Whether you’re looking to impress guests or simply elevate your weeknight dinners, this recipe is a winner. Just be prepared—these chops come with a bit of a kick!
Ingredients:
2 tablespoons unsalted butter
1/2 cup panko bread crumbs
Kosher salt and pepper (divided)
1/4 cup Dijon mustard
2 teaspoons dark brown sugar, packed
1 1/2 teaspoons dry mustard
1/2 teaspoon garlic, minced to paste
1/4 teaspoon cayenne pepper
4 each pork chops, boneless (3/4 to 1 inch thick)
Instructions:
Adjust oven rack to middle position and heat oven to 275°F. Melt butter in 10-inch skillet over medium heat.
Add panko and cook, stirring frequently, until golden brown, 3 to 5 minutes.
Transfer to bowl and sprinkle with 1/8 teaspoon salt. Stir Dijon, sugar, dry mustard, garlic, cayenne, 1 teaspoon salt, and 1 teaspoon pepper in second bowl until smooth.
Set wire rack in rimmed baking sheet and spray with vegetable oil spray.
Pat chops dry with paper towels. Transfer chops to prepared wire rack, spacing them 1 inch apart. Brush 1 tablespoon mustard mixture over top and sides of each chop (leave bottoms uncoated).
Spoon 2 tablespoons toasted panko evenly over top of each chop and press lightly to adhere.
Roast until meat registers 140 degrees, 40 to 50 minutes.
Remove from oven and let rest on rack for 10 minutes before serving.
NOTE: For the best results, be sure to buy chops of similar size. This recipe was developed using
natural pork; if using enhanced pork (injected with a salt solution), do not add salt to the mustard
paste.
SERVING SUGGESTION: Serve the pork chops with mashed potatoes, rice, or buttered egg noodles.