Skip to main content

Get instant access to everything. 2-Week Free Trial

Make 2021 the year of “Why not?” in the kitchen with Digital All Access. Get all our recipes, videos, and up-to-date ratings and cook anything with confidence.

Get Free Access ▸
Volume 88

Dinner This Week: Deviled Pork Chops

By Keith Dresser Published

This week’s menus include Deviled Pork Chops, Cod and Potato Cakes, and Almond-Crusted Chicken Cutlets with Lime and Chipotle for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Deviled Pork Chops with Steamed Kale

Our Deviled Pork Chops are slow-roasted in a low oven in order to keep the lean meat as juicy as possible. We “devil” the chops by painting them with a bold, balanced mix of sharp Dijon mustard combined with dry mustard (for an extra jolt of heat), minced garlic, and cayenne and black peppers. For textural contrast and visual appeal, we coat the tops of the chops with crispy toasted panko bread crumbs. Our Pan-Steamed Kale with Raisins and Almonds starts by cooking the greens in a small amount of chicken broth. Once the kale is just tender, we remove the lid and allow excess liquid to evaporate, then briefly sauté the greens with a few flavorings that accent but don't overpower its earthiness. 

Printable Shopping Lists: Deviled Pork Chops with Steamed Kale

Equipment Review Steak Knives

Which set of steak knives can really cut it?

Dinner 2: Cod and Potato Cakes with Sautéed Peas

For our Cod and Potato Cakes, we use a relatively small amount of mashed potato to keep the cod flavor at the forefront. We cook the fish and potato without extra liquid (the former in a skillet and the latter in the microwave) to keep the cakes firm rather than mushy. A single egg helps bind the cakes, and a short stint in the freezer firms them up so they are easy to maneuver in a skillet. Simple aromatics—garlic, scallions, and thyme—complement the mild fish. Sautéed Peas with Shallot and Mint start with frozen peas, which we often find to be sweeter and fresher tasting than fresh peas. We enliven the peas with ¼ cup of minced mint

Printable Shopping Lists: Cod and Potato Cakes with Sautéed Peas

Equipment Review 12-Inch Carbon-Steel Skillets

What if one pan could do everything the best traditional stainless-steel, cast-iron, and nonstick pans can do—and, in some cases, even do it a little better?

Dinner 3: Almond-Crusted Chicken Cutlets with Napa Cabbage Slaw

To ensure that our Almond-Crusted Chicken Cutlets with Lime and Chipotle are juicy and flavorful, we pierce the chicken breasts with a fork, salt them, and let them rest before dredging them with a seasoned mixture of half almonds and half panko bread crumbs. To enhance the nutty taste, we toast the coating in browned butter. Napa Cabbage Slaw with Jicama and Pepitas offers a more tender, delicate texture and a sweeter flavor than traditional green cabbage slaw. To avoid a bland, watered-down slaw, we make a potent dressing with a high ratio of vinegar to oil. After tossing the cabbage with the dressing and letting it sit for about 5 minutes, moisture from the cabbage dilutes the dressing slightly, so the slaw reaches the perfect level of bright acidity.

Printable Shopping Lists: Almond-Crusted Chicken Cutlets and Napa Cabbage Slaw


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

Leave a comment and join the conversation!

0 Comments
Read & post comments with a free account
Join the conversation with our community of home cooks, test cooks, and editors.
First Name is Required
Last Name is Required
Email Address is Required
How we use your email?
Password is Required
JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.