Maple-Mustard Pork Loin Chops
From Cosmicmother 9 years ago
- 20 minutes to make
- Serves 6
I wanted to create a recipe that didn't dry out the boneless center-loin chops. You can easily skip the bread coating too! Not sweet, but smoky with a hint of spiciness. Perfect with roasted potatoes and a crisp coleslaw. Read more This is my published recipe on AR: http://allrecipes.com/recipe/244346/canadian-pork-loin-chops/ See less
Ingredients
- 6 Boneless Pork Center-Loin Chops, 1/2-1 inch thick shopping list
- 1 Tbsp. Olive oil --or more if needed shopping list
- 1 Tbsp. canola oil --or more if needed shopping list
- 1 clove of garlic shopping list
- Rub: shopping list
- 1-1/2 Tablespoons brown sugar shopping list
- 1/2 Tablespoon Sea Salt shopping list
- 1/2 tsp. Garlic powder shopping list
- 1/2 tsp. Onion powder shopping list
- 1/2 tsp. Paprika shopping list
- 1/4 tsp. freshly ground black pepper shopping list
- 1/4 tsp. Mustard powder shopping list
- 1/4 tsp. crushed Fennel Seeds -(optional, I love the flavour of fennel with pork! It will still taste good without it, no need to substitute with anything unless you like a herb such as oregano or thyme) shopping list
- Glaze: shopping list
- 1/4 cup 100% Pure Maple Syrup, grade B shopping list
- 1 Tablespoons spicy Brown Mustard shopping list
- pinch garlic powder shopping list
- pinch of paprika shopping list
- pinch freshly ground black pepper shopping list
- pinch of cayenne (optional) shopping list
- Coating: ~Optional! (I find it helps hold the spices and moisture in though) shopping list
- 1/2 cup Seasoned bread crumbs shopping list
- *You can make this with bone-in, or sirloin chops, just increase the cooking time. shopping list
How to make it
- Pat the pork loin chops dry with paper towel. With a sharp paring knife, make thin criss-cross hatch marks over both sides of the pork (cut in no more than an 1/8") this is to insure the spice rub flavor gets into the thicker chops.If there is a thick layer of fat, trim most of it off and cut slits into the fat it stops the pork from curling up when cooking.
- Mix together the spice rub ingredients and coat the pork chops on all sides, rubbing the mixture into the cross hatch marks. Cover and refrigerate for a minimum of 1 hour, 4-6 hours works best.
- Mix together the glaze, and set aside.
- Heat olive and canola oil in a large stainless or cast iron skillet over medium-high heat. Peal the clove of garlic and smash with the side of a knife and add to the oil.
- Meanwhile, place bread crumbs on a plate and lightly coat chops in the seasoned bread crumbs.
- When the garlic starts to sizzle, stir it around the pan for a few seconds. Pull the garlic out when it's lightly brown. Add the pork, 3 chops at a time so you do not crowd the pan. Lightly brown on each side, about 2-3 minutes a side. Remove, and cook the second batch. Adding more oil if needed.
- Add all the pork chops to the pan, turning the heat down to medium. Drizzle the pork with the maple glaze, flip over and cook for 1-2 minutes. Add the rest of the glaze, flip, and cook for another 1-2 minutes. Then reduce heat to low and cover for 5 minutes or until the pork is at least 145f degrees internally, using a meat thermometer.
- Remove from heat and keep covered until you're ready to serve.
- *If using a non-stick pan, you may need less oil for pan-frying
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