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25 April, 2017

Maple-Mustard Glazed Pork Chops

Posted in : Porkl, Pre-prep on by : Nicole

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!

Maple-Mustard Glazed Pork Chops
Serves 2
Prep Time
10 min
Cook Time
12 min
Total Time
25 min
Prep Time
10 min
Cook Time
12 min
Total Time
25 min
Ingredients
  1. 2 tablespoon lightly packed brown sugar
  2. 1 teaspoon fresh-ground black pepper
  3. 1/4 teaspoon salt
  4. 1/2 teaspoon onion powder
  5. 1/2 teaspoon smoked paprika
  6. 2 (6 ounce) boneless pork loin chops
  7. Glaze
  8. 2 tablespoons brown rice syrup
  9. 1 tablespoons spicy brown mustard
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Instructions
  1. 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)
  2. Place oven rack in it's highest position. Set oven to Broil.
  3. Place pork chops onto a cookie rack sprayed with cooking spray, over a cookie sheet covered in foil.
  4. Stir together the maple syrup and spicy mustard.
  5. Broil pork chops for 5 minutes (3 minutes for thinner), then turn over, and broil for another 5 minutes (3 minutes for thinner).
  6. Brush the tops with the mustard glaze, and cook for 1 minute.
  7. Turn the chops over, brush again, and broil for an additional minute, or until cooked to your desired degree of doneness.
Notes
  1. There will be a little left over for a dipping sauce - and that is delish!
  2. 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.
Calories
335 cal
Fat
8 g
Protein
38 g
Carbs
24 g
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Lazy Bear Foods http://lazybearfoods.com/
 This recipe is so quick, there is not real pre-prep.

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.

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