Entree: United States – Southern United States – Baked Deviled Pork Chops with Onion Gravy

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 20 min

Cook 25 min

Total 50 min

Ingredients

- 4 bone-in pork chops, approx. 10 oz (285 g) each
- 2 tbsp (30 ml) Dijon mustard
- 2 tbsp (30 ml) yellow mustard
- 1/2 cup (120 g) plain dry breadcrumbs
- 1/4 cup (60 ml) melted butter
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) chicken stock
- 1/2 cup (120 ml) milk
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) apple cider vinegar
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced

Instructions

1. Preheat oven to 375°F (190°C). Pat pork chops dry and season with salt and pepper.
2. In a shallow bowl combine breadcrumbs, melted butter, and 1 tbsp Dijon mustard; coat the top of each pork chop with the mixture and set aside.
3. Heat oil in an ovenproof skillet over medium-high heat. Sear chops 2 minutes on the breadcrumb-side to brown crust, then flip and sear other side 1-2 minutes. Remove chops to a plate.
4. Add sliced onion to the skillet and cook over medium heat until translucent, about 6 minutes. Add garlic and flour and cook 1 minute to form a roux.
5. Whisk in chicken stock, milk, remaining 1 tbsp Dijon, Worcestershire, and apple cider vinegar; simmer until slightly thickened, about 3 minutes.
6. Return chops to skillet, spoon some gravy over chops, transfer skillet to oven and bake 12-18 minutes until internal temperature reaches 145°F (63°C).
7. Remove, rest 3-5 minutes, spoon additional gravy over chops and serve.