Canadian Pork Loin Chops

Canadian Pork Loin Chops

WestCoastMom

"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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Ingredients

4 h 50 m servings 344 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 20.3g
  • 7%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 728 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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).

Footnotes

  • Cook's Notes:
  • 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.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Reviews

Read all reviews 24
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Really great pork chop recipe. I hate fennel so I substituted coriander instead. So flavorful. I served it with spaghetti tossed in garlic butter. Not as complicated as I first thought. I only h...

I had everything on hand so that is why I decided to try this recipe plus something new. We loved it!!! My chops were 3/4 inch thick and I only cooked them for 3 minutes on high for each side an...

We loved it - thank you!

Overall good recipe. I upped the mustard, lessened the maple syrup and doubled the spices to cut the sweetness. Next time I will add a little onion salt as well. .Sauce should be doubled, as ...

My 16 year old son made this and flew into the living room saying, "You have got to try this; it is THE BEST pork chops I have ever eaten in my life! Mom, you will stop being vegetarian after ea...

These pork chops were delicious! My 25-year-old son has never liked any pork chops I made, but loved these. I didn't make any changes to the recipe, but wanted to serve them with zucchini. I ...

I found this pork chop recipe in a pinch for something different. I didnt have the allotted time, so I just used some of the rub ingredients and coated the chops with plain bread crumbs. I follo...

I hadn't made pork chops in years. I picked some up and found this recipe. I had all ingredients on hand. I am glad I did. Made exactly as written and they came out perfect. Thanks for the delic...

I left my prepared pork chops sit in the fridge until next afternoon. The fanel seeds do work well with the maple syrup mustard sauce but the recipe called for too little syrup and mustard. I ...

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