Test cook Elle Simone makes Bridget the ultimate Deviled Pork Chops.
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I’ve made these three times I love them.
I wish they'd give a milder version of this. This is fine for those who love it hot, spicy, and strong – but a lot of people have lower tolerances, by choice or medical necessity!
It's really frustrating that all these great recipes are designed only for the people who don't have ANY restrictions! Talk about catering to the minority of the population!
And I'm talking about all those people who can't have:
Spicy Foods
Garlic
High Pepper
Salt
Acidic stomachs….
I know because my family has all of those! Cook's Country has great recipes, but they almost never give options for anyone who has a stricter palate than "absolutely EVERYTHING"!!!
Yum
I made these yesterday. I trimmed off the fat on the edges. It took 60 minutes to barely make 141, I let them rest the 10 mins and the chops were cold. 😢 I'll make them again, the flavor was good, but I plan to cook them longer and eat them when they are still warm.
Made those pork chops now 4 times every two weeks I've been making them, they've become
my go too. When I'm stumped and cooked out
T.U. S. Leandro California
I am making these for supper today <3
Very good recipe.
I love to see Elle cook, in fact, I like all the chefs on this channel, especially the hosts….they can be hilarious…..I tried this recipe and honestly, it wasn't my favorite. I used 1/4 c Dijon mustard as instructed and the taste of the chops was sharp, bitter and unpleasant. The mustard flavor was overwhelming and too strong. This is the only recipe I've tried that I felt was a waste of food, in fact, I didn't even finish my chop, my guests said they liked it….they all finished theirs and I believe they'd be honest and tell me what they think, so obviously it was just me. Anyway, I'll continue to try all your recipes, but this one….gets the "raspberry"….sorry 🙂 I rarely leave anything but positive feedback but I hope you will not be offended by my comments….but I don't think these chops are for everyone.
I used bone-in pork chops it was NOT a mistake
I’ve made these several times. They are perfection.
💛
Great looking chops, thanks Bridget.
I agree with comments that suggests seasoning and rendering the pork fat. I am curious though when Meat is resting what becomes the ideal serving temperature? Hot n Now platings at home and in restaurants don’t take this into consideration. Patience
Bridget is fine!
If it so important to use unsalted butter but they put all of back and then some later?
Blah. These are angels, not devils. Fry freak fast in spice and mustard.
I got this in the oven right now, hope it’s good!
Elle has such a welcoming personality, and quick wit, too! 😊
I'm gonna have to remember this, my mom would love it. Her and Shake And Bake made me think pork chops were doomed to be dry for years. 😅
Really good recipe. Used bone in and increased time. Thanks, Elle.
I've learned some great cooking tips on this show, I was just sharing a measuring cup tip with my niece that learned from Americas Test Kitchen quite a few years ago!
who are these people who think a quarter teaspoon of cayenne is "heat"? who hurt them, and how can they be healed?
https://youtu.be/5Fp3g7_QwxE
These look so great. Thanks for the video
We need MORE ELLE! I love her….she just seems so genuine and nice. Plus she's not bad looking either 🥰🥰🥰😍😍😍🌶🌶🌶