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Phil reads and re-reads cookbooks, especially his shelf of Cook’s Illustrated magazines. Usually he tests a recipe three times: twice following the recipe precisely and the third time adapting the method or seasonings. Something good can always be better. Right?
This cold winter called for a main dish that was a bit spicier than usual. Phil selected :
Devilled Pork Chops from the May & June 2018 Cook’s Illustrated magazine.
You may have already seen the video in the post called Savour Speciality Meats, about Boucherie and Charcuterie du Havre in Petit-Rocher. In that video Eric, the butcher is preparing 1 inch thick pork chops for this recipe. Phil usually uses 3 pork chops when he makes this recipe but the ingredients below can be used for 4 boneless pork chops each about 1 inch thick.
Ingredients
topping
unsalted butter 30 ml or 2 tablespoons
panko crumbs 125 mil or 1/2 cup
salt 0.5 ml or 1/8 teaspoon
devilled sauce
Dijon mustard 60 ml or 1/4 cup
packed brown sugar 10 ml or 2 teaspoons
dry mustard 15 ml or 11/2 teaspoons
garlic paste 1.5 ml or 1/3 teaspoon
cayenne pepper 1 ml or 1/4 teaspoon
2. prepare topping:
in skillet melt butter over medium heat
add panko, cook stirring til panko is crispy
put into bowl and sprinkle salt on the topping
3. prepare sauce:
in another bowl stir remaining ingredients til they become a smooth sauce
4. set wire rack in rimmed baking sheet and spray vegetable oil onto rack and sheet
place pork chops onto rack about an inch apart and pat chops dry with paper towel
brush sauce on top and sides
divide crispy panko evenly over tops of pork chops
roast about 40-50 minutes, meat thermometer registers 140 degrees F.
remove and let rest for 10 min before serving.
Phil played with the favours of the sauce and now has decided to use the original receipt.
Can something good can always be better. Not always – from Phil’s kitchen this is the best.
There may be a paywall to see this. 6:38 min summary at 6:12
https://www.americastestkitchen.com/videos/4015-deviled-pork-chops