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Canadian Pork Loin Chops
Canadian Pork Loin Chops
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
290 minutes
Spicy maple-mustard pork chops: juicy and Canadian-inspired.
Ingredients:
  • 1.5 tablespoons brown sugar
  • 1.5 teaspoons sea salt
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon paprika
  • 0.25 teaspoon freshly ground black pepper
  • 0.25 teaspoon dry mustard
  • 0.25 teaspoon crushed fennel seeds
  • 6 boneless pork loin chops, 1/2 inch thick
  • 0.25 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
  • 0.5 cup seasoned bread crumbs
  • 1 tablespoon olive oil
  • 1 tablespoon canola oil
  • 1 clove clove garlic, crushed
Instructions:
  • Combine brown sugar, sea salt, garlic powder, onion powder, paprika, black pepper, dry mustard, and fennel seeds in a small bowl and whisk until well mixed.
  • Dry the pork loin chops with a paper towel and make shallow cross-hatch cuts on both sides. Season all sides of the chops with the spice mixture, including the scored lines. Cover and refrigerate for 4 to 6 hours.
  • Combine maple syrup, brown mustard, garlic powder, paprika, black pepper, and cayenne pepper in a small bowl and whisk until well mixed; set aside.
  • Ensure each pork chop is thoroughly coated in flavorful bread crumbs on all surfaces.
  • In a large skillet over medium-high heat, let the olive oil and canola oil shimmer. Add garlic, cook until lightly browned and fragrant for about 1 minute. Remove and discard the garlic.
  • Sear pork chops in batches in a skillet until lightly browned on each side. Return all chops to skillet, reduce heat, and drizzle half of the maple syrup mixture over them. Continue cooking until glazed, then drizzle remaining syrup and cook until fully glazed.
  • Lower the heat, cover the pork chops, and gently cook until they are slightly pink in the center, roughly 5 minutes. Ensure an instant-read thermometer registers at least 145°F (63°C) when inserted into the center.

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