Wednesday, August 11, 2010

Deviled Pork Chops

 I probably make deviled pork chops every other week.  They take little more effort than plain old pan roasted pork chops, but carry loads more flavor thanks to a coating of dijon mustard and paprika. My recipe is a riff on a Mark Bittman recipe; mine has the addition of paprika and makes a more robust pan sauce than his.  Nonetheless, this is still very much a minimalist recipe and makes for a killer weeknight meal.  For the dish in the picture, I used boneless sirloin chops from Dickson's Farmstand Meats in New York's Chelsea Market, but any sort of pork chops will work just as well so long as you alter the cooking time accordingly.

Deviled Pork Chops
Serves 2

  • 2 boneless sirloin pork chops, 1" thick
  • Salt and pepper
  • 1 tsp paprika
  • 1 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 1 shallot, minced
  • 1/4 cup dry white wine
  • 1/4 cup chicken stock
  • 1 sprig thyme
  1. Season the pork chops on both sides with salt and pepper.  Rub the paprika over the pork chops, then rub them all over with the Dijon mustard.  Set the chops aside.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat.  Once the oil begins to shimmer, add the pork chops.  Cook the pork chops until they are well browned on both sides, about 2 minutes per side.  
  3. Reduce the heat to low and continue to cook the pork chops until they are cooked through, about 3 to 4 minutes per side.  Remove the pork chops to a plate and tent them with foil to keep them warm. 
  4. Increase the heat to medium-high and add the shallots.  Stir them them for 1 minute, then pour in the white wine.  Bring the wine to a boil, using the back of a wooden spoon to dislodge the brown bits at the bottom of the pan.  Let the wine boil until it is almost completely reduced, about 2 minutes.  Pour in the chicken stock and the thyme and bring the liquid to a boil.  Reduce the liquid until it has thickened to a desired consistency, 2 to 3 minutes.  Pour in any liquid that has accumulated on the plate with the pork chops.  Taste the pan sauce for salt and pepper. 
  5. Serve the pork chops immediately with the pan sauce drizzled over top. 


  1. This looks great.. I always fall back on a balsamic glaze recipe for pork chops so I'll have to branch out a bit and try this one.

  2. Thanks. I go the balsamic glaze route as well sometimes. Pork chops are my favorite weeknight dinner.

  3. I'm so glad to have found your blog! I LOVE LOVE LOVE pork chops (and all pork), but am very busy so I generally just make "boring" pork chops w/salt and pepper. I am excited to try this recipe this coming week with family visiting!

    Can I make a suggestion for improvement (if that's possible)? How about using rendered pork lard from pastured pigs in place of the olive oil? Not only will you get a fantastic boost of vitamin D from the lard (rather than damaged fats from the olive oil), but also it will be even more delicious! I seriously don't know how I lived without lard all these years; it is a huge staple of my diet now, and so helpful in these sunless winter months. Yum yum

    Thanks again for doing this blog. I found you when I was in search of a pork belly recipe -- have to try yours.


  4. Hannah, lard?! I like the way you think! I'll have to give it a try. Thanks for the comment and the kind words!



Related Posts with Thumbnails