Deviled Pork Chops

Deviled Pork Chops
Photo by Scott Phillips


  • 2 tsp. Worcestershire sauce
  • 4 1-inch-thick, bone-in, center-cut loin pork chops (2-½ to 3 lb.)
  • 1 Tbs. firmly packed dark brown sugar
  • 1 Tbs. coarsely chopped fresh flat-leaf parsley (optional)
  • ¼ cup Dijon mustard
  • Kosher salt
  • 2 tsp. fresh lemon juice
  • + 1 more ingredients
    • ¼ tsp. ground cayenne

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...

View full recipe at Fine Cooking


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