How to make it

  • Pat the pork loin chops dry with paper towel. With a sharp paring knife, make thin criss-cross hatch marks over both sides of the pork (cut in no more than an 1/8") this is to insure the spice rub flavor gets into the thicker chops.If there is a thick layer of fat, trim most of it off and cut slits into the fat it stops the pork from curling up when cooking.
  • Mix together the spice rub ingredients and coat the pork chops on all sides, rubbing the mixture into the cross hatch marks. Cover and refrigerate for a minimum of 1 hour, 4-6 hours works best.
  • Mix together the glaze, and set aside.
  • Heat olive and canola oil in a large stainless or cast iron skillet over medium-high heat. Peal the clove of garlic and smash with the side of a knife and add to the oil.
  • Meanwhile, place bread crumbs on a plate and lightly coat chops in the seasoned bread crumbs.
  • When the garlic starts to sizzle, stir it around the pan for a few seconds. Pull the garlic out when it's lightly brown. Add the pork, 3 chops at a time so you do not crowd the pan. Lightly brown on each side, about 2-3 minutes a side. Remove, and cook the second batch. Adding more oil if needed.
  • Add all the pork chops to the pan, turning the heat down to medium. Drizzle the pork with the maple glaze, flip over and cook for 1-2 minutes. Add the rest of the glaze, flip, and cook for another 1-2 minutes. Then reduce heat to low and cover for 5 minutes or until the pork is at least 145f degrees internally, using a meat thermometer.
  • Remove from heat and keep covered until you're ready to serve.
  • *If using a non-stick pan, you may need less oil for pan-frying

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