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    You are in: Home / Recipes / Deviled Pork Chops Recipe
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    Deviled Pork Chops

    Average Rating:

     16 Total Reviews

    Showing 1-16 of 16

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    • on September 16, 2002

      We loved this marinade. But instead of putting them in the oven after marinadeing we put them on the grill. They were delicious.

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    • on March 12, 2003

      WOW!!! very flavorful and moist pork cutlets. My family was 100% for this recipe, it will definatly be put in my recipe file and a regular on my menu plan. Very good and very easy to put together. I used pork cutlets as that was what I had on hand. I also let it marinade for about 8 hours. The flavor was great, not subtle but not over powering.

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    • on January 04, 2004

      I have a surefire way to tell if a pork recipe is a winner or not: if my son, who doesn't really like having pork for dinner, eagerly goes for seconds. We have a winner! Served with rice and green beans, this made for a wonderful Saturday night supper. Operating on the more-is-better philosophy, I marinated my boneless pork steaks (the pork chops at the market on Friday looked sad) overnight, and also used the grated zest of two lemons as well as 1/4 cup of freshly squeezed lemon juice instead of the 3 tbsp called for. I also used low-sodium soy, and substituted Penzey's granulated onion powder for the onion. I don't know if the extra lemon boost was the cause, but I didn't find these too salty at all. This was very easy to prepare and cooked up fast--because my pork steaks were thin, I had them in the oven for only 40 minutes, and likely should have had them in there for only 35 mins or less (I kept them covered for 25 mins, then took away the foil, turned 'em over, and baked 'em uncovered for the final cooking time). Thanks for the recipe; it's a keeper for me.

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    • on June 01, 2006

      My husband loved these! I marinated boneless chops for an hour & covered them for a half hour, then uncovered them & baked for 20 min. Came out perfect-juicy & not too dry. I did think they were a tad too salty so I'll add some minced garlic next time. Also, I think that the longer you can marinade the chops, the better they'll taste so I'll try to remember that for next time. Thanks for the recipe!

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    • on January 28, 2006

      This is a tasty recipe. It was a bit salty for my tastes but other than that it was good. I used boneless chops and they were done in about 25 minutes.

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    • on December 30, 2005

      I loved this recipe. The taste was great and even the kids loved it. I only had one problem with it though. My chops came out a little bit dry. Have to just watch for that the next time I make them. Excellent recipe. Thanks

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    • on September 05, 2005

      I love soy, but the soy here was too much for me to finish the chop. It was easy, and quick, but just didn't work for me. Sorry

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    • on July 15, 2004

      These chops had a very overpowering soy sauce taste. If I make these again, I'll definitely cut back on the amount used.

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    • on March 15, 2004

      I did not marinate as I was a little pressed for time. Initially with the first few bites I thought the soy was too pronounced and that I would cut back on it next time. However when we had the leftovers the next night, I enjoyed them much more after the flavours had more of a chance to mingle, so I am thinking the marinating process is the way to go with these. I too will try covering them next time and may also reduce the cooking time just slightly. I will also line my pan with foil next time for easier clean up. These were very flavourful and a different way to do pork chops, a nice change, Thanks.

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    • on February 12, 2004

      Really delicious. I used extra lean butterfly-cut pork and reduced the cooking time.

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    • on February 09, 2004

      Very good recipe but I suggest cutting back on the cooking time by at least 10 minutes, probably 15, especially if using boneless chops. I'm also going to add a little minced garlic next time.

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    • on October 15, 2003

      Another good recipe but I would cut back on the soy sauce or substitue mirin or something. Soy made it a bit too salty for me. Nice and easy to do and I'll play with it again.

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    • on October 10, 2003

      My chops were dry and sauce was ok.Think I was expecting some heat due to recipe title.Didn't say whether to cook covered or not so I put foil on for first half hour then removed for last half hour. Daughter loved the sauce.

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    • on August 27, 2003

      WONDERFUL. My bf cooked this and it turned out soooo tender. We made this the 2nd time for our housemates and they love it too! This is a keeper.

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    • on March 10, 2003

      Very, very good and very, very easy. What more can you ask for.

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    • on October 05, 2002

      I marinated the pork chops overnight and cooked them in the marinade. This is VERY salty, though, so if you make this, eat the pork chop by itself instead of spooning sauce over it like I did. I had all the ingredients on hand except dry mustard (I just substitued prepared)so this will be a new stand-by for us! Thanks for sharing!

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    Nutritional Facts for Deviled Pork Chops

    Serving Size: 1 (189 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 285.8
     
    Calories from Fat 130
    45%
    Total Fat 14.5 g
    22%
    Saturated Fat 4.9 g
    24%
    Cholesterol 75.0 mg
    25%
    Sodium 1600.5 mg
    66%
    Total Carbohydrate 12.9 g
    4%
    Dietary Fiber 0.7 g
    3%
    Sugars 8.8 g
    35%
    Protein 25.8 g
    51%
    Detailed Nutrition Values About Nutrition Info

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