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 caloriescarbohydrate: 20.3 gcholesterol: 63.1 mgfat: 17.6 gfiber: 0.8 gprotein: 25.4 gsaturatedFat: 5 gservingSize: -sodium: 727.9 mgsugar: 11.9 gtransFat: : -unsaturatedFat: : -
Directions Canadian Pork Loin Chops
Directions
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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).