Deviled Pork Chops Recipes

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DEVILED PORK CHOPS



Deviled Pork Chops image

Provided by Lori Longbotham

Categories     Main Course

Yield 4

Number Of Ingredients 8

1/4 cup Dijon mustard
1 Tbs. firmly packed dark brown sugar
2 tsp. fresh lemon juice
2 tsp. Worcestershire sauce
1/4 tsp. ground cayenne
4 1-inch-thick, bone-in, center-cut loin pork chops (2-1/2 to 3 lb.)
Kosher salt
1 Tbs. coarsely chopped fresh flat-leaf parsley (optional)

Steps:

  • Stir together the mustard, brown sugar, lemon juice, Worcestershire, and cayenne in a small bowl.
  • Position an oven rack 3 to 4 inches from the broiler element and heat the broiler to high. Line the bottom of a broiler pan with foil and replace the perforated top part of the pan. Arrange the pork on the broiler pan and season generously on both sides with salt. Brush about half of the mustard mixture over the top of the chops. Broil until the chops are deeply browned in spots, 6 to 8 minutes. Turn the chops over with tongs, brush with the remaining mustard mixture, and continue to broil until the pork is browned and just cooked through (an instant-read thermometer in the center of a chop should register 145°F), about 5 minutes more. Let rest a few minutes before serving. Sprinkle the better-looking sides of the chops with the parsley, if using, and transfer to serving plates.

Nutrition Facts : ServingSize 4

RICH DEVILED PORK CHOPS



Rich Deviled Pork Chops image

My dad loved pork, this is one of his favourite ways to prepared pork chops...try them you'll see, how good they can be...come on I dare you!...If you like it spicy add more of the spices.

Provided by Baby Kato

Categories     Pork

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 pork chops, 1-inch thick (4 - 6 chops)
2 tablespoons vegetable oil
1 small onion, finely chopped
1/2 cup water
1/2 cup apple cider or 1/2 cup apple juice
1 cup chili sauce
2 tablespoons brown sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon dry mustard
1/4 teaspoon curry powder

Steps:

  • Preheat oven to 350°F.
  • Trim fat from pork chops.
  • Slash the sides with a knife, in two or three places.
  • Brown the chops in oil.
  • Place the chops in a single layer in a large cooking dish.
  • Blend all remaining ingredients together and pour over the pork chops.
  • Cover with tinfoil and bake for 1 hour in a 350°F oven.

DEVILED PORK CHOPS



Deviled Pork Chops image

I got this recipe from my sister about 10 years ago. My daughter used to ask for it a lot when she was smaller and still enjoys it today. It is a nice variation on pork chops. Enjoy!

Provided by heartsmiles

Categories     Pork

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 medium onion, chopped small
3 tablespoons lemon juice
1 teaspoon dry mustard
1 tablespoon brown sugar
4 tablespoons ketchup
2 teaspoons Worcestershire sauce
1/3 cup soy sauce
4 -6 pork chops (1 inch thick)

Steps:

  • Place chops in an oven safe 9x13 casserole dish.
  • Mix remaining ingredients together well.
  • Pour mixture over chops.
  • Marinate in fridge for about an hour (this step is not necessary if you are pressed for time).
  • Bake in 350F oven for an hour.
  • Serve with rice or mashed potatoes.

"DEVILED" PORK CHOPS



Categories     Salad     Pork     Side

Yield makes 4 servings

Number Of Ingredients 5

4 pork chops, each 6 to 8 ounces
Salt and black pepper to taste
2 tablespoons or more Dijon mustard
3 tablespoons extra virgin olive oil
Chopped fresh parsley leaves for garnish

Steps:

  • Put a large skillet, preferably nonstick, over medium-high heat. Sprinkle the chops with salt and pepper and smear them all over with mustard. Add the oil to the pan and, when it is hot, the chops.
  • Cook for about 3 minutes per side, or until nicely browned, then lower the heat and continue to cook, turning occasionally, until cooked through, another 10 minutes or so.
  • Transfer the chops to a plate and add 1/2 cup water (or stock) to the skillet. Cook, stirring, until the water has incorporated any solids in the pan. When there are only a couple of tablespoons of liquid left, spoon it over the chops, garnish, and serve.

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