About the Recipe
1/4 teaspoon whole fennel seeds
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried poultry seasoning
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon garlic powder
1 pinch cayenne pepper
2 (6-8-ounce) boneless center cut pork chops, trimmed
1 1/2 teaspoons kosher salt
2 teaspoons maple syrup
1/2 cup fine dry breadcrumbs
2 tablespoons olive oil
1 tablespoon butter
Crush fennel seeds in a mortar and pestle; transfer to a small bowl. Stir in black pepper, poultry seasoning, nutmeg, garlic powder, and cayenne; set aside.
Make several shallow vertical cuts through fat on edges of each pork chop. Place each chop between 2 pieces of plastic wrap; pound to 1/4-inch thick using a meat pounder or heavy flat object. Transfer to a plate.
Season both sides of chops with salt; sprinkle both sides with spice mix. Rub or brush each side of chops with about ½ teaspoon maple syrup.
Sprinkle each chop on one side with breadcrumbs; press in firmly. Turn over and repeat.
Heat olive oil and butter in a nonstick skillet over medium to medium-high heat. Pan fry pork cutlets, turning once, until meat is no longer pink at the center and edges are browned and crisp, about 2 minutes per side. An instant-read thermometer inserted near the center should read 145 degrees F (63 degrees C).
Top your pork chops with a soft-boiled egg and pickled onions if you like.