Maple-Mustard Canadian Pork Loin Chops
Ingredients List
Seasoning Blend:
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1 ½ tablespoons brown sugar
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1 ½ teaspoons sea salt
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon paprika
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¼ teaspoon freshly ground black pepper
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¼ teaspoon dry mustard
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¼ teaspoon crushed fennel seeds
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6 boneless pork loin chops, 1/2 inch thick
Glaze Mixture:
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¼ cup pure maple syrup, preferably dark amber (Grade B)
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2 tablespoons spicy brown mustard
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1 pinch garlic powder
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1 pinch paprika
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1 pinch freshly ground black pepper
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1 pinch cayenne pepper (Optional)
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½ cup seasoned bread crumbs
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1 tablespoon olive oil
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1 tablespoon canola oil
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1 clove clove garlic, crushed
Instructions
In a small bowl, combine 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. Whisk together until well-mixed.
Pat the pork loin chops dry with a paper towel. Using a sharp knife, score both sides of the meat with 1/8-inch deep cross-hatch cuts spaced 1/2-inch apart. Rub the spice blend generously on all sides of the pork, making sure to work it into the scored lines. Cover and refrigerate for 4 to 6 hours to marinate.
In a small bowl, whisk together maple syrup, brown mustard, a pinch of garlic powder, a pinch of paprika, a pinch of black pepper, and cayenne pepper. Set the glaze aside for later use.
Coat the marinated pork chops on all sides with seasoned breadcrumbs, ensuring an even layer of coating.
Heat a combination of olive oil and canola oil in a large skillet over medium-high heat. Add garlic to the pan and sauté until golden and fragrant, about 1 minute. Remove the garlic and discard it.
Place the pork chops in the skillet in batches, ensuring there's enough space to avoid overcrowding. Cook each chop for 2 to 3 minutes per side until lightly browned. Return all chops to the skillet, reduce the heat to medium, and drizzle half of the maple syrup glaze over the chops. Flip the chops and cook for an additional 1 to 2 minutes, until glazed. Add the remaining maple syrup glaze, flip again, and cook for another 1 to 2 minutes until fully glazed.
Lower the heat to a gentle simmer, cover the skillet, and cook the pork chops until they are slightly pink in the center, about 5 minutes. An instant-read thermometer should register at least 145°F (63°C) when inserted into the center of the meat.
Cooking Tips
The breading should be light and delicate, just enough to coat the pork chops while locking in moisture and flavor. Avoid overcrowding the pan to ensure the coating crisps up perfectly.
This method works well for thicker or bone-in chops—just be sure to adjust the cooking times accordingly.
If you're grilling, lightly oil the grill rack and spray the outside of the chops with oil after they’re coated with breadcrumbs. Grill until crisp on both sides, then brush with the maple mustard glaze, flipping frequently until fully cooked.
Nutritional Information (per serving)
| 344 | Calories |
| 18g | Fat |
| 20g | Carbs |
| 25g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 344 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 5g | 25% |
| Cholesterol 63mg | 21% |
| Sodium 728mg | 32% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 1g | 3% |
| Total Sugars 12g | |
| Protein 25g | 51% |
| Vitamin C 1mg | 1% |
| Calcium 58mg | 4% |
| Iron 7mg | 38% |
| Potassium 473mg | 10% |
* 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.
Evaluation :
5/5