25 April, 2017
Maple-Mustard Glazed Pork Chops
Found this recipe while looking for something to do with pork loin for my mom.
This is a great option for thick or thin, just make sure to adjust time for the thickness of the pork!
It’s a nice quick option for midweek meal!
- 2 tablespoon lightly packed brown sugar
- 1 teaspoon fresh-ground black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 2 (6 ounce) boneless pork loin chops
- 2 tablespoons brown rice syrup
- 1 tablespoons spicy brown mustard
- Stir together the brown sugar, pepper, salt, onion powder, and paprika in a bowl. Coat the pork chops with this mixture on both sides. Cover and place in the refrigerator 6 hours to overnight. (I generally only put it on 1/2 an hour prior and it works fine)
- Place oven rack in it's highest position. Set oven to Broil.
- Place pork chops onto a cookie rack sprayed with cooking spray, over a cookie sheet covered in foil.
- Stir together the maple syrup and spicy mustard.
- Broil pork chops for 5 minutes (3 minutes for thinner), then turn over, and broil for another 5 minutes (3 minutes for thinner).
- Brush the tops with the mustard glaze, and cook for 1 minute.
- Turn the chops over, brush again, and broil for an additional minute, or until cooked to your desired degree of doneness.
- There will be a little left over for a dipping sauce - and that is delish!
- I swapped out maple syrup for brown rice vinegar to make it wheat free, swapped out reg paprika for smoked for a different flavor, and brought the pepper down to 1/2 - 1 tsp.
You can combine the spices in a sealed container on prep day for quicker seasoning of the pork,
But generally while the side is cooking – for this meal i did grean beans tossed in olive oil and spices – you can put the rub on the pork and mix the glaze.