Canadian Pork Loin Chops recipe

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Ingredients

1 ½ tablespoons brown sugar
1 ½ teaspoons sea salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon freshly ground black pepper
¼ teaspoon dry mustard
¼ teaspoon crushed fennel seeds
6 boneless pork loin chops, 1/2 inch thick
¼ cup pure maple syrup, preferably dark amber (Grade B)
2 tablespoons spicy brown mustard
1 pinch garlic powder
1 pinch paprika
1 pinch freshly ground black pepper
1 pinch cayenne pepper
½ cup seasoned bread crumbs
1 tablespoon olive oil
1 tablespoon canola oil
1 clove clove garlic, crushed

Nutrition Info

343.6 calories
carbohydrate: 20.3 g
cholesterol: 63.1 mg
fat: 17.6 g
fiber: 0.8 g
protein: 25.4 g
saturatedFat: 5 g
servingSize: -
sodium: 727.9 mg
sugar: 11.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk brown sugar, sea salt, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, dry mustard, and fennel seeds together in a small bowl.

  2. Pat pork loin chops dry with a paper towel. Score the meat on both sides, 1/8-inch deep in cross-hatch lines spaced 1/2-inch apart, with a sharp knife, rub spice mixture onto all sides of pork chops and into scored lines. Cover chops, refrigerate for 4 to 6 hours.

  3. Whisk maple syrup, brown mustard, pinch of garlic powder, pinch of paprika, pinch of black pepper, and cayenne pepper together in a small bowl, set aside.

  4. Coat pork chops on all sides with seasoned bread crumbs.

  5. Heat olive oil and canola oil in a large skillet over medium-high heat. Stir garlic into pan, and cook until lightly browned and fragrant, about 1 minute, remove garlic from pan and discard.

  6. Place pork chops into skillet in batches to avoid crowding, cook chops until lightly browned, 2 to 3 minutes per side. Return all pork chops to skillet, reduce heat to medium. Drizzle half the maple syrup mixture over pork chops. Turn chops and cook until glazed, 1 to 2 minutes. Drizzle remaining maple syrup mixture over pork chops, turn and cook until glazed, 1 to 2 minutes.

  7. Reduce heat to low, cover pork chops and cook until slightly pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Recipe Yield

6 servings

Recipe Note

I came up with this recipe as I love maple and mustard. We wanted to add more flavor and not dry out the boneless loin chops. Spice rub marinade, lightly breaded with a maple-mustard glaze, and cooked in garlic-flavored oil - a great Canadian recipe! This is also great on the BBQ. Perfect with roasted potatoes and a coleslaw.

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