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).