Ingredients:

• 4 pork chops, boneless
• 1 teaspoon paprika powder
• 1 teaspoon oregano, dried
• 1/2 teaspoon cumin
• rosemary
• 3-4 tablespoons olive oil
• salt and pepper to taste

Ingredients for the sauce:

• 2 tablespoons Dijon mustard
• 1/2 cup chopped green onions
• 1/2 cup white wine
• 1 tablespoon freshly squeezed lemon juice
• a dash of black pepper
• 1/2 teaspoon dried parsley

Cooking time: 20 minutes

Serves: 2

Cooking procedure:

Season the pork chops with paprika, salt and pepper, then sprinkle them with cumin, oregano and rosemary. Heat about 2-3 tablespoons olive oil in a cast iron skillet, then fry the pork chops for about 3-4 minutes on each side. If you see they go brown too quickly, reduce the heat a little.

Remove chops from the skillet, pour off some of the fat, then add the chopped green onions and cook them for about 1 minute to soften them. Add the wine, bring it to a boil while stirring from time to time.

Put the pork chops back into the skillet, cover and let simmer for about 10-15 minutes.

Remove the chops, then boil the juices for about 2 minutes, add the lemon juice, then remove from heat, add the mustard and the parsley and keep on stirring for about 1 minute. Pour the sauce over the chops and serve with a side dish of your choice.