Deviled Pork Chops Recipes

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RICH DEVILED PORK CHOPS

My dad loved pork, this is one of his favourite ways to prepared pork chops...try them you'll see, how good they can be...come on I dare you!...If you like it spicy add more of the spices.

Provided by Baby Kato

Categories     Pork

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 14



Rich Deviled Pork Chops image

Steps:

  • Preheat oven to 350°F.
  • Trim fat from pork chops.
  • Slash the sides with a knife, in two or three places.
  • Brown the chops in oil.
  • Place the chops in a single layer in a large cooking dish.
  • Blend all remaining ingredients together and pour over the pork chops.
  • Cover with tinfoil and bake for 1 hour in a 350°F oven.

4 pork chops, 1-inch thick (4 - 6 chops)
2 tablespoons vegetable oil
1 small onion, finely chopped
1/2 cup water
1/2 cup apple cider or 1/2 cup apple juice
1 cup chili sauce
2 tablespoons brown sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon dry mustard
1/4 teaspoon curry powder

DEVILED PORK CHOPS

I got this recipe from my sister about 10 years ago. My daughter used to ask for it a lot when she was smaller and still enjoys it today. It is a nice variation on pork chops. Enjoy!

Provided by heartsmiles

Categories     Pork

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8



Deviled Pork Chops image

Steps:

  • Place chops in an oven safe 9x13 casserole dish.
  • Mix remaining ingredients together well.
  • Pour mixture over chops.
  • Marinate in fridge for about an hour (this step is not necessary if you are pressed for time).
  • Bake in 350F oven for an hour.
  • Serve with rice or mashed potatoes.

1 medium onion, chopped small
3 tablespoons lemon juice
1 teaspoon dry mustard
1 tablespoon brown sugar
4 tablespoons ketchup
2 teaspoons Worcestershire sauce
1/3 cup soy sauce
4 -6 pork chops (1 inch thick)

RICH DEVILED PORK CHOPS

My family's favorite pork chop recipe with a barbecue sauce containing chili sauce. Good served with roasted potatoes and carrots.

Provided by foodtvfan

Categories     Pork

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12



Rich Deviled Pork Chops image

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Have a baking dish ready that is large enough to hold the pork chops in a single layer.
  • Trim fat from chops and slash edges to keep them from curling during browning.
  • Dust chops with a little cornstarch or flour (or shake in plastic bag with a little flour or cornstarch; shake off excess).
  • Brown chops in oil in a large skillet or electric fry pan.
  • As they are browned, place chops in a single layer in the baking dish.
  • Drain excess fat from skillet, leaving about 2 tablespoons.
  • Add the chopped onions and brown.
  • Add the rest of the sauce ingredients and blend together.
  • Stir and scrape bottom of pan to get browned bits.
  • Pour sauce over chops.
  • Cover and bake for one hour, or until chops are tender when pierced with a fork. Adjust cooking time if using thinner pork chops.
  • Remove cover for last 15 to 20 minutes to thicken the sauce.
  • Baste occasionally.

Nutrition Facts : Calories 361.1, Fat 19, SaturatedFat 5.6, Cholesterol 75, Sodium 883.9, Carbohydrate 21.3, Fiber 3.7, Sugar 12.5, Protein 24.4

6 pork chops, 1 inch thick
cornstarch or flour
2 tablespoons vegetable oil
4 medium onions, chopped
1 cup water
1 cup chili sauce
2 tablespoons brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon dry mustard
1/8 teaspoon celery salt or 1/8 teaspoon curry powder

"DEVILED" PORK CHOPS

Categories     Salad     Pork     Side

Yield makes 4 servings

Number Of Ingredients 5



Steps:

  • Put a large skillet, preferably nonstick, over medium-high heat. Sprinkle the chops with salt and pepper and smear them all over with mustard. Add the oil to the pan and, when it is hot, the chops.
  • Cook for about 3 minutes per side, or until nicely browned, then lower the heat and continue to cook, turning occasionally, until cooked through, another 10 minutes or so.
  • Transfer the chops to a plate and add 1/2 cup water (or stock) to the skillet. Cook, stirring, until the water has incorporated any solids in the pan. When there are only a couple of tablespoons of liquid left, spoon it over the chops, garnish, and serve.

4 pork chops, each 6 to 8 ounces
Salt and black pepper to taste
2 tablespoons or more Dijon mustard
3 tablespoons extra virgin olive oil
Chopped fresh parsley leaves for garnish

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