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Message: <blockquote data-quote="guywhofishes" data-source="post: 377997" data-attributes="member: 337">[ATTACH=full]60489[/ATTACH]<h3>Canadian Pork Loin Chops</h3>★★★★★PorkPrep Time: 30 m Cook Time: 20 m Servings: 12Source: <a href="http://allrecipes.com/recipe/244346/canadian-pork-loin-chops/?prop26=dailydish&prop25=137830&prop27=2017-03-20&did=137830-20170320" target="_blank">Allrecipes.com</a><h4>INGREDIENTS</h4>spice rub:3 tablespoons brown sugar1 tablespoon sea salt1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon paprika1/2 teaspoon freshly ground black pepper1/2 teaspoon dry mustard1/2 teaspoon crushed fennel seeds (substitute coriander)12 boneless pork loin chops, 1/2 inch thickGlaze: (definitely need more glaze)1/2 cup pure maple syrup, preferably dark amber (Grade B)4 tablespoons spicy brown mustard2 pinches garlic powder2 pinches paprika2 pinches freshly ground black pepper2 pinches cayenne pepper (optional)1 cup seasoned bread crumbs2 tablespoons olive oil2 tablespoons canola oil2 cloves clove garlic, crushed<h4>DIRECTIONS</h4>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 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-low. 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. Check temp with instant read thermometer.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).<h4>NOTES</h4>The breading is to be very light, just enough coating to keep the moisture and seasonings in. Just remember to not the crowd the pan so the coating crisps up evenly. This can be used for thicker chops or bone-in chops; adjust cooking times.If grilling outdoors, lightly oil the rack and spray the outside of the chops with oil after coating with bread crumbs. Grill on both sides until crisp, then baste both sides with the maple mustard glaze, flipping frequently until cooked through.Parchment can be used for easier cleanup/removal from the pan.<h4>NUTRITION</h4>Calories: 344 kcalTotal Carbohydrates: 20.3gCholesterol: 63 mgTotal Fat: 17.6 gProtein: 25.4 gSodium: 728 mg</blockquote>

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