Deviled Pork Chops for Two
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Appears in Cook's Illustrated May/June 2018
A punchy mustard-based paste is an age-old cover-up for mild-mannered cuts. But it can't hide meat that's dry and tough below the surface.
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 f...
