Canadian Pork Chops

The family is a huge fan of this recipe.  Oh man it was yummy,

• 1 1/2 TBS brown sugar
• 1 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp ground black pepper
• 1/4 tsp dry mustard
• 1/4 tsp crushed fennel seeds
• 6 boneless pork loin chops, 1/2 inch thick

Glaze:

• 1/4 cup pure maple syrup (preferably dark amber, grade B)  (I just used the cheap stuff)
• 2 TBS spicy brown mustard
• pinch of garlic powder
• pinch of paprika
• pinch of ground black pepper
• pinch of cayenne pepper
• 1/2 cup seasoned bread crumbs (I used g/f flour mixture, not even bread crumbs!)
• 1 TBS olive oil
• 1 TBS canola oil
• 1 clove garlic, crushed

1. In a small bowl, combine brown sugar, salt, garlic powder, onion powder, papika, black pepper, dry mustard, and fennel seeds.  
2. Pat pork chops with a paper towel.  With a sharp knife, score the meat on both sides 1/8th inch deep in cross-hatch lines spaced 1/2 - inch apart.  Rub spice mixture into all sides.  Cover chops and refrigerate for 4-6 hours.  
3. In a small bowl, whisk together the syrup, brown mustard, and assorted glaze spices.  Set aside. 
4. Coat pork chops on all sides with bread crumbs (or g/f flour)
5. Heat oils on med-high.  Stir garlic into pan, and cook until lightly browned and fragrant, about 1 minute.   Remove garlic from pan and discard.
6. Place pork chops into skillet in batches to avoid crowding.  Cook chops 2-3 minutes per side, until lightly browned.  Return all chops to pan, reduce heat to medium.  Drizzle half of the glaze mixture over the pork chops.  Turn chops and cook until glazed, 1-2 minutes.  Drizzle remaining glaze over chops, turn, and cook until glazed, 1-2 minutes.
7. Reduce heat to low, cover pork chops, and cook until no longer pink in the center, about 5 minutes.