Pork Sirloin Chops Boneless Food

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).

SAUTEED BONELESS PORK CHOPS

Steps:

• Heat the butter and oil in an 11 to 12-inch skillet over low heat. While the pan is heating, sprinkle the chops on both sides with salt and pepper, then dredge them in flour.
• A couple of minutes before sauteing, increase the heat to medium-high. When the butter stops foaming and starts to smell nutty brown, arrange the chops in the skillet. Cook, turning only once, until they are a rich golden brown, about 3 minutes per side. Remove from skillet.
• Serve with an uncooked relish. Recipe follows.

ASIAN STYLE BARBECUE PORK LOIN SIRLOIN CHOPS

Steps:

• Mix the marinade together. *For lower sodium, use reduced sodium soy sauce, or light soy sauce.
• Trim all fat from boneless pork loin sirloin chops and cut into 1/3 to 2 inch pieces.
• Place meat in a baking dish and pour marinade over top. Cover and refrigerate for up to 2 hours.
• Heat a grill or a george foreman. Coat with cooking spray.
• Remove pork from marinade; place on grill. (Discard excess marinade.).
• Reduce heat to medium; cook, turning occasionally, until pork is no longer pink and internal temperature is 160°F 10 to 18 minutes.
• Serve over hot rice with steamed broccoli.

PORK LOIN CHOPS WITH SIMPLE SAVORY SAUCE

Steps:

• In a 4 cup measuring cup, I combined the cranberry sauce, chili sauce, brown sugar, chili powder, garlic and onion salt with the cumin and cayenne. Mix well to incorporate the sugar.
• In a large reseable bag, combine flour, salt and pepper. Add pork chops one at a time and shake to coat. Set on plate until all have been coated and can be cooked together.
• In a large skillet cook pork in olive oil over medium high heat 4-5 minutes on each side or until juices run clear.
• Pour sauce mixture over the pork and cover once it comes to a boil. Reduce heat, simmer 10 minutes.
• Served with Rice Pilaf and a crisp green salad. YUM!
• Hope you enjoy!