Risotto prepared in a microwave is excellent because it is forgiving; if you forget about it for 30 minutes, nothing will be lost. It’s a fantastic recipe for cleaning out the fridge, using your imagination, and using five checks as a single. Also, it reheats well. Apple juice or white grape juice can be substituted for the wine, and margarine or olive oil can be used in place of the butter.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ tablespoons brown sugar
- 1 ½ teaspoons sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon dry mustard
- ¼ teaspoon crushed fennel seeds
- 6 boneless pork loin chops, 1/2 inch thick
- ¼ 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 (Optional)
- ½ cup seasoned bread crumbs
- 1 tablespoon olive oil
- 1 tablespoon canola oil
- 1 clove clove garlic, crushed
Instructions
- 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.
- 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).
- 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.
Nutrition Facts
| Calories | 344 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 5 g |
| Sodium | 728 mg |
| Sugars | 12 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Really liked the maple/mustard taste. But only add the Fennel IF you really like it. Even the small amount is more than what I like. Will make again only without the Fennel.
My whole family gave this recipe rave reviews. I made only one adjustment. Once partially frying on both sides I placed the chops on a bed of celery sticks and drizzled half the sauce on top. Baked at 325 for about 15 minutes then turned over and drizzled with the rest of the sauce. Returned to the oven for about 10 more minutes. They were melt in your mouth and the sauce has an amazing flavour. I learned the celery trick many years ago from a great polish lady.
My family loved these. Very easy to make. I omitted the fennel seed ( I didn’t have any)
I made the mistake of not using canola oil, not realizing it’s smoke point was higher than olive. But this is an amazing recipe. I subbed fennel seed with parsley since I didn’t have it. Would be interested to try it with dill. Thank you!
This was excellent. I had four bone in chops. It took two skillets to cook it all. Worth the extra dirty skillet. I didn’t have fennel seed so substituted with cumin. The meat was a huge hit with the whole family.
A nice taste and, with the glaze, very good on mashed potatoes. I typically cut my own very thick chops then cook them sous-vide with the spices before breading/browning them in a frying pan and adding the glaze. One of my favorite recipes!
Best pork chops we’ve ever had. Restaurant quality!!
I made these. Havent had pork in years. Didn’t have fennel so left it out. Used dijon didn’t have spicy mustard. Left out cayenne. AMAZING! Sooooo tasty. Thank you!
This is a favorite of ours! It is definitely “let’s use this recipe” above all others.
This was very good. I loved the sauce and glad I doubled it. The only problem is I overcooked the meat. I’m so bummed I did that. It was a little dry. I also did this with one piece of chicken and that was good too. The pan got too hot and I burned it a bit too. I liked the idea of the reviewer who cut all the pieces up and cooked the cubes with the sauce. I might do that.
Delicious. No need to change the recipe at all. Perfect as is
I cut the loin chops into cubes and marinated as in the recipe. Coated lightly with bread crumbs and cooked them over med. high heat. When done, I added the syrup glaze and cooked a couple more minutes, then served over a quinoa + brown rice blend. YUM!
Delish! Made it exactly as recipe. Wasn’t sure how to crush the fennel. Started with trying to mash it with a spoon then switched to using a sharp knife to sort of chop it and then back to the spoon mashing. It worked.
Perfect as written. Enjoyed every bite!
These are absolutely amazing! A perfect combination of spices, honey and mustard! Quick and easy to prepare. They had so much flavor that hubby asked if they’d been marinaded. I will certainly be making these again and again.
family loved this recipe! ended up using the glaze/sauce as a dipping sauce rather than glazing the meat! stil very, very good
So Good! Family loved it. Served with Mashed Potatoes, Lima Beans and Applesauce. I did not have fennel and had to omit that, but it was still exceptional. Will make again and make sure I have the fennel on hand.
This was a BIG hit with my husband !! Holy cow he can’t stop raving about them!! and he usually doesn’t care for pork. The only thing I did differently was to leave out the fennel seed as I was out. They came out perfectly. They were quick and easy. I will be making this recipe again. Many thanks for a real winner!!
Really good! Chops were so tender. Loved the maple glazed flavour
Canadian here!!!! I can attest these are the real deal. For the love of god, please use REAL MAPLE SYRUP – it is so much more savoury than the sweet, commercialized dreck you pour over pancakes
I’m rating this based on the rub part of the recipe. I skipped the glaze, only marinated about half an hour. I coated in flour and fried on the stove as I didn’t have bread crumbs. Very sweet, but delicious. Serving with au gratin potatoes gave it balance. I’m not a fan of pork but I do like it seasoned heavily and this was a good.