Ingredients: |
Ingredients: 2 tablespoons unsalted butter
½ cup panko bread crumbs
Kosher salt and pepper
¼ cup Dijon mustard
2 teaspoons packed brown sugar
1 ½ teaspoons dry mustard
½ teaspoon garlic, minced to paste
¼ teaspoon cayenne pepper
4 (6- to 8-ounce) boneless pork chops, ¾ to 1 inch thick
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Directions: |
Directions:1. Adjust oven rack to middle position and heat oven to 275 degrees.
2. 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 ⅛ teaspoon salt. Stir Dijon, sugar, dry mustard, garlic, cayenne, 1 teaspoon salt, and 1 teaspoon pepper in second bowl until smooth.
3. 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.
4. Roast until meat registers 140 degrees, 40 to 50 minutes. Remove from oven and let rest on rack for 10 minutes before serving.
Apply Side and Top Coats
Be strategic about applying the mustard paste and bread crumbs to the chops. That way, you'll produce flavor-packed results with great crunch—and minimal mess.
Paste Goes on Top and Sides...
It's potent enough that coating just the top and sides of the meat delivers plenty of flavor, so you can avoid getting the paste on the rack.
Crumbs Go Just on Top...
The paste will glue the panko crumbs to the chops' top surfaces; there's no need to press them onto the sides. |
Personal
Notes: |
Personal
Notes: 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 in step 2. Serve the pork chops with mashed potatoes, rice, or buttered egg noodles.
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This recipe for Deviled Pork Chops is from