Entree: United States – Southern United States – Classic Southern Deviled Pork Chops

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 40 min

Ingredients

- 4 bone-in pork chops, approx. 8 oz (225 g) each
- 1 cup (120 g) plain breadcrumbs
- 3 tbsp (45 ml) Dijon mustard
- 1 tbsp (15 ml) yellow mustard
- 1 large egg
- 1/2 cup (120 ml) milk
- 1/4 cup (60 ml) unsalted butter, melted
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) black pepper
- 1 tsp (2 g) smoked paprika
- 1/4 tsp (1 g) cayenne pepper
- 2 tbsp (30 ml) vegetable oil (for frying)
- 1 small onion, finely chopped
- 2 cloves garlic, minced

Instructions

1. Pat the pork chops dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. In a bowl, whisk the egg and milk; in another bowl stir together breadcrumbs, melted butter, Dijon and yellow mustards, smoked paprika, cayenne, remaining 1/2 tsp salt, and 1/4 tsp black pepper until a moist crumb forms.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add pork chops and sear 3-4 minutes per side until golden but not fully cooked; transfer to a plate.
4. Reduce heat to medium, add chopped onion and garlic to the skillet and sauté until softened, about 3 minutes. Spoon mustard-breadcrumb mixture evenly onto top of each pork chop, pressing gently to adhere.
5. Return chops, breadcrumb-side up, to the skillet, cover, and cook on low for 8-10 minutes, or until internal temperature reaches 145°F (63°C) and crust is set.
6. Remove from heat, let rest 3 minutes, and serve immediately.