Canadian Pork Loin Chops

Despite the name similarity, they are not one in pork loin roasts should not be braised or stewed as they have a tendency to lose tenderness and fall.

Recipe Summary Canadian Pork Loin Chops

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.

Ingredients | Bone Pork Loin Raw

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 (Optional)

½ cup seasoned bread crumbs

1 tablespoon olive oil

1 tablespoon canola oil

1 clove clove garlic, crushed

Directions

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.

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.

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.

Coat pork chops on all sides with seasoned bread crumbs.

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.

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.

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).

The breading is to be very light, just enough coating to keep the moisture and seasonings in. Just remember to not the crowd the pan so the coating crisps up evenly. This can be used for thicker chops or bone-in chops; adjust cooking times.

If grilling outdoors, lightly oil the rack and spray the outside of the chops with oil after coating with bread crumbs. Grill on both sides until crisp, then baste both sides with the maple mustard glaze, flipping frequently until cooked through.

Info | Bone Pork Loin Raw

prep: 30 mins cook: 20 mins additional: 4 hrs total: 4 hrs 50 mins Servings: 6 Yield: 6 servings

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Main Dish Recipes, Pork, Pork Chop Recipes, Pan Fried,