Deviled Pork Chops
Why This Recipe Works
Most recipes call for pan-searing or broiling pork chops, but here we opted to slow-roast them in a low oven. This way, they retained as much moisture as possible—a must for lean cuts to taste juicy—and cooked evenly from edge to edge, no flipping required. To punch up their mild flavor, we “deviled” them by painting the tops and sides of the chops with a bold, balanced, complex-tasting paste of spicy, sharp Dijon mustard mixed with dry mustard (for an extra jolt of heat), minced garlic, and cayenne and black peppers. A bit of brown sugar and salt balanced the paste's heat and acidity. For textural contrast and visual appeal, we coated the tops of the chops with crispy panko bread crumbs, which we toasted in butter to render them deep golden brown and make them water-resistant so that they didn't absorb too much moisture from the mustard coating and turn soggy.