How to Make Crispy, Juicy Deviled Pork Chops

[Music]the practice of deviling that isflavoring food with mustard pepper andsometimes vinegar it dates back tobefore the 18th century now back in the1950s it really came into its stride andeverything was doubled you had deviledeggs you had deviled ham and evendeviled pork chops I’ve eaten a few ofthose and they’re not really that goodbut we’ve got someone here he’s gonnasolve all of our deviling problems it’sour angel Elle and she’s gonna show ushow to make the perfect double porkchops well this recipe is a throwbackclassic and it’s one of my favorites sothere are three components to this dishand the first is gonna be the crust okayokay we’re starting with half a cup ofpanko because it has a nice craggytexture so I’m gonna Brown the pinko intwo tablespoons of unsalted butter forabout three to five minutes over mediumheat well that makes sense you’re notstarting off with just raw breadcrumbsand hoping that they get crisp in theoven starting off with something that’salready crisp right those look greatbeautiful nice and brown you can hearthe crunch super crispy I’m just gonnachange for a tool ball and so what I’mgonna add a teaspoon of saltthis first one flavor okay so just gonnaset that aside for now all right so thesecond component of our dish is ourpaste right so this is the part thatmakes the bread crumb stick it’s thepart that actually gives the whole chopits flavorit’s the doubling and it’s the glue yepand guess what this is where the Devilsin the details so our charge here is tocreate a bold flavor that has a balancebetween spiciness and acidity okay rightokay super important here so I’m gonnastart with a quarter cup of Dijonmustard we’re starting off prettyintense here also 2 teaspoons of packedbrown sugar one and a half teaspoons ofdry mustard two kinds of mustard 1/2teaspoon of garlic that’s been mincedinto a paste 1/4 teaspoon of cayennepepper there’s the heat oh yeahone teaspoon each of pepper and salt yousee where we’re going here I do and Isee that use two different kinds ofpepper you’re bringing the Hades to theset here oh yeah oh yeah there’s levelsto this we have a great combination ofspiciness acidity so I’m just gonna setthis aside and we’re gonna start workingon our chops sounds goodokay Bridget we have our main componentpork chops and they’re on a wire rackset into a baking sheet that we’vesprayed with nonstick cooking all rightokay and there’s a reason for that we’llget thereso I’m just gonna pack these dry it’sgonna help our mustard paste stickproperly and these aren’t those papersand pork chops that I’ve seen donebefore these are what like an inchthicker yep every quarter to an inchthick and never use bone-in pork chopsfor total work jobs cuz that breadingcoats everything I’ve made that mistakeonce all right I’m gonna start puttingthe paste on and you only need about atablespoon per chop I’m gonna paste themall and you can brush it on good ideadivvy it up first that way you know thatyou haven’t run out by the time you getto the last one so I’m gonna brush thetops and the sides and there’s no needto brush the bottom because it’ll juststick to the pan and we want to savorall the flavor we don’t wanna wasteanything and all that would just stripdown and be gone oh my god so each chopgets two tablespoons of panko okaythat’s quite a bit too yes good you’renot skimping on anything no this is howwe get the crunch factor no skimpinghere uh-huh and I’m just spreading itout with the tablespoon you can use yourhands if you like and these are naturalpork chops too right yes so it’s a goodidea to use natural here especiallybecause we’re breading them if you useenhance pork chops that’s pork chopsthat have been soaked or injected with asaline solution well they can actuallystart to weep a little bit and you mightget kind of a soggy crust Plus naturalpork just tastes better these lookamazing and they’re ready for the otherthey’re gorgeousthey actually look like they’re alreadycooked well no they’re not they’re notthey’re not and one of the most commonmistakes in cooking these double porkchops is that they get dried out fromthe broiling method that we use andthey’re cooking from the outside inright what we want to do is cook it lowand slow at 275 degrees for 40 to 50minutes so they can cook evenly so thewhole method to memakes so much sense you pre brown thered comments because 275 they’re notreally gonna brown that much in the ovenright for that length of time and therewas no searing on the stovetop becauseyou’re coating it with a beautifulbreadcrumbs don’t need to do it we don’tneed to do it all right we’re gonna cookit for you 50 minutes or until theinternal temperature is 140 degrees ohmy goodness gorgeous I’m so ready to eatthese look what we did it looks amazingall right so I’m just gonna attemptthese going into the center make sureit’s at 140 degrees yeah we’re there ohso good I know and then you want to eatthese right away but we have to let themrest for about ten minutesall right so they’ll cool down but alsothey’re gonna rise in temperature just alittle bit just a little bit all rightdon’t let that little devil on yourshoulder tempt you to touch these chayeah well that guy guess what time it isI hope it’s eating time it is definitelyeating time there’s a chop for youorgeous and you know a crunchy breadcrumb coating you know sometimes used tohide some mistakes within but I doubt itwith you it’s only one way to find outlook at that meat it’s so moist andjuicy that is beautiful its evenlycooked as well oh yeah I’m going inyou’re going in yeah getting the wholepackage here that fiery spicy balance isthere it is fiery there’s some kickthere but it’s also tangy mm-hmm I likethat but a little bit of sweet from thebrown sugaryeah and that Tang enos from the Dijonmustard it’s crunchy super crunchy to acomplexity of the flavor of that pasteyeah it’s perfection thank you forbringing us these amazing double porkchops my pleasurewell if you want to make these at homeand I’m telling you you do want to makethem at home it all starts with a greatcrust and you start by toasting pankowithmake a sweet and spicy paste with brownsugar cayenne and both Dijon and drymustard cut the tops of one-inch porkchops with the paste and crumbs slowroast them until just cook through ofcourse you have to rest them but thenyou get to devour so from our TestKitchen to your kitchen juicy crunchyand a little spicy like us double thepork chops so good let’s talk backthanks for watching America’s TestKitchen what you think well leave acomment and let us know which recipesyou’re excited to make or you can justsay hello you can find links to today’srecipes and reviews in the videodescription and don’t forget tosubscribe to our Channel see you laterI’ll see you later