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.

WestCoastMom
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Spice Rub:
Glaze:

Directions

Instructions Checklist
  • 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.

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  • 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).

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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

344 calories; 17.6 g total fat; 63 mg cholesterol; 728 mg sodium. 20.3 g carbohydrates; 25.4 g protein; Full Nutrition

Reviews (170)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/24/2016
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 and then 1 minute per side with the glaze. I checked to see what the temp was inside and they were perfect. Very juicy and the flavor was excellent! Thanks for sharing. I will do these again and not change anything. Read More
(35)

Most helpful critical review

Rating: 2 stars
04/24/2018
Those poor little pork chops! One might as well eat a candy bar! Read More
(4)
228 Ratings
  • 5 star values: 172
  • 4 star values: 45
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
02/24/2016
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 and then 1 minute per side with the glaze. I checked to see what the temp was inside and they were perfect. Very juicy and the flavor was excellent! Thanks for sharing. I will do these again and not change anything. Read More
(35)
Rating: 5 stars
02/24/2016
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 and then 1 minute per side with the glaze. I checked to see what the temp was inside and they were perfect. Very juicy and the flavor was excellent! Thanks for sharing. I will do these again and not change anything. Read More
(35)
Rating: 5 stars
01/16/2016
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 had time to marinate for 2 hours and it was still great. Will make again soon. Read More
(13)
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Rating: 5 stars
05/27/2016
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 it!!! Here's what I did different -- I cubed my pork instead of leaving it whole and then I mixed everything up including the syrup and let it chill then took it out breaded it and cooked it I served it over noodles and it taste like Chinese food :) 100 stars trust me!!! Read More
(13)
Rating: 5 stars
02/25/2017
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 disappointed! Read More
(11)
Rating: 5 stars
04/27/2017
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 said, I put the dry rub on 1.5 days ahead and made the glaze the morning I planned to cook these allowing the spices on the chop and in the glaze to come to full flavor! As I silently cleaned the kitchen after dinner concluded, I had to agree with him. These were outstanding! Thanks for sharing the recipe WestCoastMom! Read More
(10)
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Rating: 5 stars
03/24/2017
Best pork chop ever. Couldn't believe the compliments. So over the top I thought my guests were being sarcastic. Did make some changes tho. Brined in 2 gallons of water with one quarter cup of kosher salt and sugar for four hours. Doubled everything else in the recipe.Patted chop dry and scored. Rubbed in doubled spice mix put in gallon freezer bag and in fridge over night. Next day dredged in flour egg wash and bread crumbs. Put half inch of oil in fry pan and fried in oil 2 mins a side just to brown and than on rack on sheet pan to bake as my pork chops were almost 1 and half inch thick COSTCO. When all chops were browned I poured half the doubled sauce mix on top.Baked in 325 oven for 30 mins. served rest of warmed sauce with finished product. be prepared for the accolades. Read More
(7)
Rating: 5 stars
01/27/2017
Loved the taste! Carmelized goodness. Yummy. Followed some of the comments and increased the spices by half and added a touch more oil to the pan. Medium-hot seemed too hot as breading on pork became dark almost burnt looking but after cooking further in the maple-mustard glaze the taste was glorious! Husband went after that piece of pork in no time flat! Will definitely make it many more times. Read More
(6)
Rating: 5 stars
05/11/2016
Made this for family dinner. Everyone loved it. Even my seven year old grandson said "Great job on the pork Grandma!" Read More
(5)
Rating: 2 stars
04/23/2018
Those poor little pork chops! One might as well eat a candy bar! Read More
(4)