Canadian Pork Loin Chops

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).