Canadian Pork Loin Chops
I came up with this recipe as I love maple and mustard. We wanted to add more flavor and not dry out the boneless loin chops. Spice rub marinade, lightly breaded with a maple-mustard glaze, and cooked in garlic-flavored oil - a great Canadian recipe! This is also great on the BBQ. Perfect with roasted potatoes and a coleslaw.
brown sugar
1 ½
tablespoons
sea salt
1 ½
teaspoons
garlic powder
½
teaspoon
onion powder
½
teaspoon
paprika
½
teaspoon
freshly ground black pepper
¼
teaspoon
dry mustard
¼
teaspoon
crushed fennel seeds
¼
teaspoon
boneless pork loin chops, 1/2 inch thick
6
pure maple syrup, preferably dark amber (Grade B)
¼
cup
spicy brown mustard
2
tablespoons
garlic powder
1
pinch
paprika
1
pinch
freshly ground black pepper
1
pinch
cayenne pepper (Optional)
1
pinch
seasoned bread crumbs
½
cup
olive oil
1
tablespoon
canola oil
1
tablespoon
clove garlic, crushed
1
clove
 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).
