Instruction

• Place the pork chops in a zip lock plastic bag
• Add the mustard, cumin, garlic, salt and pepper
• Refrigerate for 1 hour or overnight
• Be sure the pork chops are evenly covered
• In a large skillet, heat the oil over medium heat
• Place the pork chops into the skillet and cook for 3 minutes per side
• Remove the pork from the pan and keep aside on a warm plate
• Add the onions and tomatoes to the same skillet where the pork was browned, adding an additional tablespoon of oil if needed
• Cook over high heat for about 5-7 minutes or until browned and softened, stirring frequently to avoid burning
• Add the reserved cooked pork chops and cover, reduce the heat to medium-low and simmer until the pork is tender and barely pink in the center, about 15 minutes
• Divide the chops among plates, spoon the sauce over the top, add the cilantro and serve immediately