Monday, October 17, 2022

Deviled Pork Chops

On American Test Kitchen they made this recipe from Cook's Illustrated.

  The recipe is very good, enjoyed and will make again.

Deviled Pork Chops


 2 tbsp. unsalted butter

1/2 cup panko bread crumbs

salt and pepper

1/4 cup Dijon mustard

1 tsp. packed brown sugar

1  1/2  tsp. dry mustard

1/2 tsp. garlic, mined to paste

1/4 tsp. Hungarian paperika

4 boneless pork chops


Preheat oven to 275F and put rack in middle position.

 Melt butter in 10" skillet over medium heat.

Add panko and cook, stirring frequently until golden brown, 3 to 5 minutes.

Transfer to bowl and sprinkle with 1/8 tsp. salt.

In another bowl combine Dijon, sugar, dry mustard, garlic, paperkia, 1 tsp. salt and 1 tsp. pepper until smooth.

Pat pork chops dry with paper towel. 

Place chops on baking pan, brush mustard mixture onto the tops of the chops. 

( leave bottoms uncoated)

Spoon the toasted panko evenly over the top of each chop and press lightly to adhere.

Roast meat until it registers 140 degrees, 40 to 50 minutes. 

Let rest for 10 minutes before serving.

Peach, Blueberry Crumble

This recipe came from Ina Garten 


 Peach, blueberry Crumble


For the Fruit filling 

2 pounds firm, ripe peaches (6 to 8 peaches)

2 tsp. grated lemon zest

2 tbsp. freshly squeezed lemon juice

1/2 cup white sugar

1/4 cup flour

1 cup fresh blueberries (1/2 pint)

For the crumble

1 cup flour

1 cup sugar

1/4 cup brown sugar, lightly packed

1/2 tsp. salt

1/4 tsp. cinnamon

1/2 cup cold butter, diced


Directions for fruit filling

Preheat oven to 350F

Peel and slice peaches into wedges and place in large bowl. 

Add the lemon zest, lemon juice, sugar and flour.

Toss well.

Gently mix in blueberries.

Allow the mixture to set for 5 minutes.

Spoon the mixture into ramekins or small baking dish.

Directions for the topping

Combine flour, white sugar, brown sugar, salt, cinnamon and butter into a bowl.

combine until mixture resembles peas.

Sprinkle evenly over fruit.

Bake for 40 to 45 minutes, until tops are evenly browned. 

Serve warm or at room temperature.


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