Deviled Pork Chops for Two

Most recipes call for pan-searing or broiling pork chops, but here we opted to slow-roast them in a low oven. This way, they retained as much moisture as possible - a must for lean cuts to taste juicy-and cooked evenly from edge to edge, no flipping required. To punch up their mild flavour, we "deviled" them by painting the tops and sides of the chops with a bold, balanced, complex-tasting paste of spicy, sharp Dijon mustard mixed with dry mustard (for an extra jolt of heat), minced garlic, and cayenne and black peppers. A bit of brown sugar and salt balanced the paste's heat and acidity. For textural contrast and visual appeal, we coated the tops of the chops with crispy panko bread crumbs, which we toasted in butter to render them deep golden brown and make them water-resistant so that they didn't absorb too much moisture from the mustard coating and turn soggy. For the best results, be sure to buy chops of similar size. This recipe was developed using natural pork; if using enhanced pork (injected with a salt solution), do not add salt to the mustard paste. Serve the pork chops with mashed potatoes, rice, or buttered egg noodles.

1 Tbsp. butter
¼ cup panko breadcrumbs
sea salt
black pepper, freshly ground
2 Tbsp. Dijon mustard
1 tsp. brown sugar, packed
¾ tsp. dry mustard
¼ tsp. garlic, minced into a paste
⅛ tsp. ground cayenne
2 (6-8 oz) pork chops, boneless, cut ¾-1" thick

Adjust oven rack to middle position and heat oven to 275°F (140°C/120°C fan, Gas Mark 1).

Melt butter in 8" skillet over medium heat. Add panko and cook, stirring frequently, until golden brown, 3-5 minutes. Transfer to bowl and sprinkle with pinch salt. Stir Dijon, sugar, dry mustard, garlic, cayenne, ½ tsp. salt, and ½ tsp. pepper in second bowl until smooth.

Set wire rack in rimmed baking sheet and spray with vegetable oil spray. Pat chops dry with paper towels. Transfer chops to prepared wire rack, spacing them 1" apart. Brush 1 Tbsp. mustard mixture over top and sides of each chop (leave bottoms uncoated). Spoon 2 Tbsp. toasted panko evenly over top of each chop and press lightly to adhere.

Roast until meat registers 140°F, 40-50 minutes. Remove from oven and let rest on rack for 10 minutes before serving.

Makes 2 servings.