Doubly Deviled Pork Chops
4 pork chops, boneless, 3/4 inch - 1 inch thick
For the Panko crust:
3/4 cup Panko breadcrumbs
3 Tbsp melted butter
1/4 tsp salt
For the spice paste:
1/4 cup prepared Inland Empire Spice Dijon mustard
2 teaspoons packed brown sugar
one clove garlic, minced fine
1 & 1/2 tsp dry mustard
1 tsp salt
1 tsp black pepper
1/4 - 1/2 tsp cayenne pepper
This recipe uses an unusual cooking method --low and slow and on a rack-- to give tender, juicy pork, perfectly cooked.
Preheat oven to 275 degrees. Spray a cooking rack with food-release spray, and place it over a rimmed cookie sheet.
In a small skillet, melt butter. Add Panko crumbs and salt, and cook, stirring often, until the Panko crumbs have browned and gotten crispy. (The low and slow cooking method won't brown them otherwise, so we "pre-brown" them.)
Stir together the spice paste in a small bowl, mixing well. Increase the amount of cayenne pepper slowly, to taste, the first time you make this recipe.
Pat pork chops dry with a paper towel, then spread the spice paste evenly on the tops and sides of the chops. Do not coat the bottom. Place the chops on the wire rack, and add the browned Panko crumbs to the tops.
Cook low and slow in the 275 degree oven for 40-50 minutes, or until desired internal temperature is reached, 140 degrees or above. Let rest for 10 minutes, then serve.