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Juicy Pork Sirloin Chops

I made these pork chops to augment the Stracciatella Soup and French Baguettes I made for dinner. All three made this a full meal. The pork chops are so full of flavour because the maple syrup and honey nicely complement the spice rub, I used. This is a must try!


Ingredients

¼ cup brown sugar

1 tbsp garlic salt

½ tsp paprika

½ tsp cumin

½ tsp dried mustard

4 pork sirloin chops

¼ cup maple syrup

¼ cup honey

1 tbsp Dijon mustard

¼ tsp paprika

¼ tsp garlic salt

½ cup breadcrumbs

¼ cup grated parmesan cheese

1 tsp dried parsley

1 tbsp olive oil

1 tbsp butter

1 garlic clove


Directions

  1. Combine brown sugar, garlic salt, paprika, cumin, and dried mustard for rub in a Ziploc bag

  2. Once ingredients are well combined pat dry pork and make 1/4-inch-deep criss-cross slices on one side of the pork chops. See photo

  3. Place pork in Ziploc and seal the bag. Shake ingredients until pork is coated with spices and refrigerate for 3 – 6 hours

  4. When ready to cook whisk together maple syrup, honey, Dijon mustard, paprika and garlic salt to form the sauce and set aside

  5. Place breadcrumbs, parmesan cheese and dried parsley in a plate and combine well

  6. Coat each piece of pork with breadcrumb mixture

  7. Add oil and butter in large skillet and heat on medium-heat to melt butter

  8. Once butter has melted, smash the garlic clove and add to skillet

  9. Cook until garlic has browned and remove from skillet and discard

  10. Add breadcrumb coated pork chops to the skillet but don’t overcrowd. You may need to do this in batches if you have a small pot

  11. Cook each side 3 – 5 minutes until lightly browned, if you are doing in batches remove pork and set aside until all pork has been cooked

  12. When all the pork has been browned return pork to skillet and pour half of the syrup on top of pork. Turn over pork and reduce heat to medium and cook for 2 minutes

  13. Pour the rest of the syrup over pork and turn to cook for another 2 minutes

  14. Reduce heat to low and let simmer for five minutes until cooked. If you use a thermometer, it should read 145°F when inserted in center

Serve with a salad or side of veggies. Today I served with Stracciatella Soup and Homemade French Baguettes



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