U Wing It Pork Loin Chops Recipes

CANADIAN PORK LOIN CHOPS

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).

JUICY PORK LOIN CHOPS

Steps:

• Sprinkle chops with salt and pepper.
• Place chops on cutting board and pound with the spiked side of mallet to approximately 1/2 inch thick; place in a zip lock plastic bag.
• Marinade:.
• In a small bowl mix together, capers, caper juice, mustard, 1 tablespoon brown sugar and reserved pineapple juice; mix well. Pour marinade into zip lock bag and massage into pork chops; marinate in fridge for at least 1 hour, 4 hours is best.
• Heat olive oil in a large fry pan; sauté onions on medium high heat, approximately 6 minutes; push to the side of the fry pan, reduce heat to medium. Drain chops well; add to the fry pan with the onions and brown, approximately 5 minutes on each side. Remove chops to platter and keep warm.
• Add marinade to pan with onions; on medium high heat reduce to half; push to the side of the pan, return chops to the pan.
• Cut the pineapple rings in half and place one half ring on top of each chop. Spoon reduced onion/marinade mix on top of pineapple slice; sprinkle with remaining brown sugar.
• Continue to heat only until sugar has melted and pineapple is heated through, 3 or 4 minutes.
• Very nice served over brown rice.

"U" WING IT PORK LOIN CHOPS

Steps:

• Brown chops in oil in a frying pan.
• Remove to casserole dish.
• Saute onion and garlic over high heat for 2 minutes.
• Add sour cream, horseradish, mustard, dressing and wine.
• Heat for 3 minutes.
• Pour over chops.
• Bake in preheated 350°F oven for 1 hour or until done.