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.
Provided by WestCoastMom
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 4h50m
Yield 6
Number Of Ingredients 19
Steps:
- 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).
Nutrition Facts : Calories 343.6 calories, Carbohydrate 20.3 g, Cholesterol 63.1 mg, Fat 17.6 g, Fiber 0.8 g, Protein 25.4 g, SaturatedFat 5 g, Sodium 727.9 mg, Sugar 11.9 g
CRISPY BREADED PORK CHOPS (BAKED)
This juicy breaded pork chops recipe is quick and easy to prepare!
Provided by Holly Nilsson
Categories Main Course
Time 26m
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
- In a shallow bowl combine bread crumbs, Parmesan cheese, garlic powder, and salt and black pepper.
- Season flour on a shallow plate with salt to taste. In another shallow bowl add the whisked egg.
- Dab the pork chops dry with a paper towel and lightly dredge in flour. Dip the pork chop into the egg, making sure to coat all sides. Dip the pork chop into the bread crumb mixture.
- Heat olive oil In a frying pan over medium-high heat. Brown pork chops for 1 minute per side.
- Add to the prepared baking sheet and bake for about 12-14 minutes or until they reach an internal temperature of 145°F. Do not overbake.
- Rest 5 minutes before serving.
Nutrition Facts : ServingSize 1 pork chop, Calories 325 kcal, Carbohydrate 11 g, Protein 33 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 133 mg, Sodium 319 mg, Fiber 1 g, Sugar 1 g
SWEET 'N' SOUR CASHEW PORK
A simple homemade sauce blends the tangy flavors in this stir-fry. Ginger, garlic and pineapple give it a traditional taste, and snow peas, green onion and cashews add a little crunch.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine 1 tablespoon cornstarch and sherry until smooth; add pork and toss to coat. In another bowl, combine sugar and remaining cornstarch. Stir in the water, vinegar, soy sauce and ketchup until smooth; set aside., In a large nonstick skillet or wok, stir-fry pork in hot oil until no longer pink. Add the cashews, onions, ginger and garlic; stir-fry for 1 minute. Add peas and pineapple; stir-fry 3 minutes longer or until peas are crisp-tender. , Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened. Serve with rice if desired.
Nutrition Facts : Calories 371 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 714mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
CASHEW-BREADED PORK LOIN CHOPS WITH SPICED PEACH CHUTNEY
Spicy chutney adds zest to this hearty dinner made with pork, chew and bread crumbs.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 20
Steps:
- In 3-quart saucepan, heat 1 tablespoon oil over medium heat until shimmering and hot. Add onion and cook 3 minutes, stirring occasionally, until soft. Stir in gingerroot, garlic and chile and cook about 1 minute, stirring constantly.
- Stir in peaches, cranberries, brown sugar, vinegar, curry powder and 1/4 teaspoon salt. Cook uncovered 20 minutes, stirring occasionally, until peaches begin to fall apart and cranberries soften and burst. Remove from heat and keep warm. (Chutney can be covered and refrigerated up to 1 week.)
- In shallow bowl, mix bread crumbs and cashews. In another shallow bowl, beat egg and egg white with wire whisk. In pie plate or shallow bowl, mix flour, 1/2 teaspoon salt and the pepper. Place wire rack on cookie sheet.
- First, lightly coat 1 pork chop with seasoned flour; shake off excess. Next, place in egg mixture; allow excess to drip off. Finally, place pork in bread crumb mixture and coat well. Place on wire rack while you coat remaining pork.
- In 12-inch skillet, heat 1/4 cup oil over medium heat until shimmering and hot. Place pork in skillet and cook 3 minutes or until golden and crisp on one side. Flip and cook other side, about 3 minutes longer or until slightly pink in center.
- Serve pork with warm chutney.
Nutrition Facts : Calories 700, Carbohydrate 73 g, Cholesterol 105 mg, Fat 3, Fiber 4 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 44 g, TransFat 0 g
SPICY PEACH-GLAZED PORK CHOPS
Sweet and spicy boneless pork chops made with a special sauce that includes peach preserves and white wine. Serve with sweet potato latkes.
Provided by Virginia C.
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a small bowl, mix together the peach preserves, Worcestershire sauce, and chile paste. Rinse pork chops, and pat dry. Sprinkle the chops with ginger, cinnamon, salt, and pepper.
- Heat oil in a large skillet over medium-high heat. Sear the chops for about 2 minutes on each side. Remove from the pan, and set aside.
- Pour white wine into the pan, and stir to scrape the bottom of the pan. Stir in the peach preserves mixture. Return the chops to the pan, and flip to coat with the sauce. Reduce heat to medium low, and cook the pork chops for about 8 minutes on each side, or until done.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 58.2 g, Cholesterol 36.1 mg, Fat 11.5 g, Fiber 0.2 g, Protein 13.2 g, SaturatedFat 2.7 g, Sodium 91.4 mg, Sugar 52.1 g
BAKED PORK CHOPS WITH HOT AND SPICY SEASONING
Pair with Gallo® Family Vineyards White Zinfandel.-Taste of Home Cooking School
Provided by Taste of Home
Time 35m
Yield 4-6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first eight ingredients; rub over both sides of pork chops. Cover and refrigerate 1-4 hours., Place a baking sheet in a 375° oven for 15 minutes. Meanwhile, in a shallow dish, beat egg and milk. In another shallow dish, combine cornflake crumbs, cheese and bread crumbs. Dip pork into the egg mixture, then into the crumb mixture., Remove the baking sheet from the oven and coat with cooking spray. Place chops on the sheet; bake for 15 minutes. Turn and bake for 10 additional minutes or until meat is no longer pink.
Nutrition Facts :
CRUNCHY CASHEW PORK
"I enjoy the crunchiness of the cashews and fresh veggies in this colorful medley," relates Myra Innes from Auburn, Kansas. "Besides being quick to fix, it's pretty enough to serve company."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the cornstarch, broth, vinegar, soy sauce and 2 teaspoons oil until smooth; set aside. , In a large skillet or wok, stir-fry pork in 1 tablespoon oil until meat is no longer pink; remove and keep warm. , Heat remaining oil; stir-fry carrots and broccoli until crisp-tender. Stir broth mixture; stir into skillet along with the green onions. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to pan and heat through. Stir in cashews. Serve with rice.
Nutrition Facts : Calories 335 calories, Fat 22g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 633mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
JUST PEACHY PORK TENDERLOIN
I had a pork tenderloin and ripe peaches that begged to be put together. The results proved irresistible! This fresh entree tastes like summer. -Julia Gosliga, Addison, Vermont
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm., Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir until peaches are tender, 3-4 minutes. Stir in the pork and preserves; heat through.
Nutrition Facts : Calories 241 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 340mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
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