Growing up, my mom always made pork chops the same way – cooked until they were tough as leather. I thought that’s just how they were supposed to be, and I avoided them well into my twenties. It wasn’t until I started cooking for myself that I learned the truth: pork chops don’t have to be dry and chewy. The problem wasn’t the meat itself – it was how long they were cooking. These days, I make juicy pork loin chops that my family actually looks forward to eating, and I’m going to show you exactly how to do it too. Trust me, once you learn the right timing, you’ll never go back to those overcooked chops from childhood.
Possible Ingredient Alternatives
For boneless pork loin chops, chicken breasts or firm tofu slices can be used as alternatives. These options maintain a similar texture and absorb flavors well. Adjust cooking times accordingly, as chicken and tofu may cook faster than pork.
Pure maple syrup can be replaced with honey or agave nectar. Use slightly less honey or agave, as they are sweeter than maple syrup. This substitution maintains the sweetness while offering different flavor profiles.
Seasoned breadcrumbs can be swapped with almond meal or crushed pork rinds for a low-carb, gluten-free option. These alternatives provide a similar crunchy texture. Adjust the quantity as needed to achieve the desired coating thickness. When using pork rinds, reduce the added salt in the recipe to account for their inherent saltiness.
| Preparation Time | 30-360 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 45-380 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 100-110 g
- Fat: 60-70 g
- Carbohydrates: 85-95 g
Ingredients
For the spice rub:
- 1.5 tsp sea salt
- 1/4 tsp dry mustard
- 1.5 tbsp brown sugar (light or dark both work well)
- 1/4 tsp crushed fennel seeds (freshly crushed for best aroma)
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika (smoked paprika adds depth)
For the pork chops:
- 1 tbsp canola oil
- 1 crushed garlic clove (for rubbing the chops)
- 6 boneless pork chops (about 1-inch thick is ideal)
- 1/2 cup seasoned breadcrumbs (I use Progresso Italian style)
- 1 tbsp olive oil
For the glaze:
- a dash black pepper
- a dash cayenne pepper (for a little kick)
- 2 tbsp spicy brown mustard
- a dash paprika
- a dash garlic powder
- 1/4 cup pure maple syrup (grade A dark or amber recommended)
Step 1: Prepare the Spice Rub
In a small bowl, whisk together the following ingredients: brown sugar, sea salt, 1/2 teaspoon of garlic powder, onion powder, 1/2 teaspoon of paprika, 1/4 teaspoon of black pepper, dry mustard, and fennel seeds.
Mix these well to create an even spice rub that will enhance the flavor of the pork chops.
Step 2: Season and Marinate the Pork Chops
Pat the pork loin chops dry using a paper towel.
With a sharp knife, score the meat on both sides, making 1/8-inch deep crosshatch lines spaced 1/2-inch apart.
This helps the spice rub to penetrate the meat.
Rub the prepared spice mixture onto all sides of the pork chops and into the scored lines.
Cover the seasoned chops and place them in the refrigerator to marinate for 4 to 6 hours to absorb the flavors.
Step 3: Make the Maple Syrup Glaze
While the pork chops are marinating, prepare the glaze.
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.
Mix until well combined and set the mixture aside for later use.
Step 4: Coat and Cook the Pork Chops
After the marinating period, coat the pork chops on all sides with seasoned bread crumbs to form a crispy exterior during cooking.
In a large skillet, heat a mixture of olive oil and canola oil over medium-high heat.
Stir in garlic, cooking until it is lightly browned and fragrant, about 1 minute, then remove and discard the garlic.
This season the oil for the pork chops.
Step 5: Sear and Glaze the Pork Chops
Place the pork chops into the skillet in batches to avoid overcrowding.
Cook the chops until they are lightly browned, about 2 to 3 minutes per side.
Once all pork chops are seared, place them back into the skillet.
Reduce the heat to medium and drizzle half of the maple syrup mixture over the pork chops.
Turn the chops and cook until they are glazed, about 1 to 2 minutes, then drizzle with the remaining maple syrup mixture.
Turn and cook for an additional 1 to 2 minutes to ensure the chops are fully glazed.
Step 6: Finish Cooking and Serve
Reduce the heat to low, cover the pork chops, and continue cooking until they are slightly pink in the center, about 5 minutes.
To ensure the pork chops are safe to eat, check that an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C).
Once done, remove from the heat and let the chops rest for a few minutes.
Serve the glazed pork chops warm and enjoy!
