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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."
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4 h 50 m servings 344 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

  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).


  • 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.

Nutrition Facts

Per Serving: 344 calories; 17.6 g fat; 20.3 g carbohydrates; 25.4 g protein; 63 mg cholesterol; 728 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 127
  1. 162 Ratings

Most helpful positive review

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...

Most helpful critical review

Followed recipe exactly - it gave the pork kind of a maple-y, teriyaki taste, quite sweet and just not much to my liking.

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Least positive

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...

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 didn't have time to marinade it, but was delicious. Can't wait to try it when I have the time to do so. Only thing different is I used ground coriander instead of fennel. You won't be disap...

This from the hubby who dislikes the "other white meat", to "this is outstanding"! As with most ingredients, they are always better when they have had a chance to "marry", so with that being sa...

We loved this my husband said he would give it 100 stars if he could and I was impressed I made something so delicious!!! I'd admit I wasn't sure how this was going to turn out but I'm so glad I...

Made this for family dinner. Everyone loved it. Even my seven year old grandson said, "Great job on the pork Grandma!"

I made this as written. Excellent recipe. Thanks for sharing.

We loved it - thank you!

Great recipe. Didn't change a thing and it was a family favourite.