Canadian Pork Loin Chops

Ingredients

• 1.5 tablespoons brown sugar
• 1.5 teaspoons sea salt
• 0.5 teaspoons garlic powder
• 0.5 teaspoons onion powder
• 0.5 teaspoons paprika
• 0.25 teaspoons freshly ground black pepper
• 0.25 teaspoons dry mustard
• 0.25 teaspoons crushed fennel seeds
• 6 bonelesss pork loin chops , 1/2 inch thick

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Coat pork chops on all sides with seasoned bread crumbs.

5. 5

   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.

6. 6

   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.

7. 7

   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).