Ingredients
1.5 tbsp brown sugar
1.5 tsp sea salt
0.5 tsp garlic powder
0.5 tsp onion powder
0.5 tsp paprika
0.25 tsp freshly ground black pepper
0.25 tsp dry mustard
0.25 tsp crushed fennel seeds
6 boneless pork loin chops (1/2 inch thick)
0.25 cup pure maple syrup (preferably dark amber, Grade B)
2 tbsp spicy brown mustard
1 pinch garlic powder
1 pinch paprika
1 pinch freshly ground black pepper
1 pinch cayenne pepper
0.5 cup seasoned bread crumbs
1 tbsp olive oil
1 tbsp canola oil
1 clove garlic, crushed
Directions
Step 1
In a small bowl, whisk together brown sugar, sea salt, 1/2 tsp garlic powder, onion powder, 1/2 tsp paprika, 1/4 tsp black pepper, dry mustard, and fennel seeds.
Step 2
Pat the pork loin chops dry with a paper towel. Score the meat on both sides, making cross-hatch lines spaced 1/2 inch apart, with a sharp knife. Rub the spice mixture onto all sides of the pork chops and into the scored lines. Cover the chops and refrigerate for 4 to 6 hours.
Step 3
In another small bowl, whisk together maple syrup, brown mustard, a pinch of garlic powder, a pinch of paprika, a pinch of black pepper, and cayenne pepper; set aside.
Step 4
Coat the pork chops on all sides with seasoned bread crumbs.
Step 5
Heat olive oil and canola oil in a large skillet over medium-high heat. Stir in the crushed garlic and cook until lightly browned and fragrant, about 1 minute. Remove the garlic from the pan and discard.
Step 6
Place the pork chops into the skillet in batches to avoid crowding. Cook the chops until lightly browned, about 2 to 3 minutes per side. Return all the pork chops to the skillet and reduce the heat to medium. Drizzle half of the maple syrup mixture over the pork chops. Turn the chops and cook until glazed, about 1 to 2 minutes. Drizzle the remaining maple syrup mixture over the pork chops, turn and cook until glazed, about 1 to 2 minutes.
Step 7
Reduce the heat to low, cover the 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 63°C (145°F).