Deviled Pork Chops

I'm no stranger to the world of food but I have to admit that even I was a little taken back by a recipe for deviled pork chops.  Perhaps my culinary world is a little sheltered but I've never even heard of a deviled pork chop.  Deviled eggs - yes, deviled pork chops - no. 

So like any good, unknowing cook, I took to the internet to find out more about these deviled pork chops.  Much to my surprise, there are LOTS of foods that can be deviled.  Chicken, ribs, pork, lamb, beef, ham - I found deviled recipes for all of them.  

It seems that any combination of ingredients including Worcestershire, mustard, lemon, brown sugar, ketchup, and spices that are stirred together and spooned over meat constitutes a "deviling".  I'm pretty sure I just made up that word but I kind of like the sound of it.  

Now that I've been introduced to the whole new world of deviled meats, I think it's about time that I try to devil something other than eggs.  I'm starting with a recipe for deviled pork chops.  

Deviled Pork Chops
2 Tablespoons butter
1/2 cup panko
1/4 cup Dijon mustard
2 teaspoons brown sugar
1 1/2 teaspoons dry mustard
1/2 teaspoon garlic, minced
1/4 teaspoon cayenne pepper
4 boneless pork chops (3/4 - 1" thick)

Melt butter in skillet.  Add panko and cook 3-5 minutes until golden. 

Transfer to bowl and season with salt.  

Stir together Dijon, sugar, dry mustard, garlic, cayenne, 1 t. salt and 1 t. pepper. 

Set wire rack over baking sheet.  Spray with cooking spray.  Place chops on rack.  

Pat pork dry with paper towels.  Brush sides and top with mustard mixture.  

Spoon 2 T. panko over each chop and press lightly to adhere. 

Roast 40-50 minutes or until temperature reaches 140.  Let rest 10 minutes. 

Now that I've mastered deviled pork chops, I'm off to devil something else.  Maybe I'll try chicken next.  

​Ciao!

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