Ingredients

• 4 bone-in or boneless pork chops
• 2 to 3 tablespoons vegetable oil, divided
• 3 cloves garlic, crushed
• 2 tablespoons Dijon or yellow mustard
• 1 tablespoon ground cumin
• 3 medium tomatoes, diced
• 2 medium onions, sliced
• 1/4 cup fresh cilantro, chopped
• to taste salt
• to taste black pepper

Equipment

• Large skillet with lid
• Zip-top bag
• Tongs
• Instant-read thermometer

Instructions

1. Add the pork chops to a large zip-top bag along with the mustard, cumin, crushed garlic, a generous pinch of salt, and black pepper. Seal and massage the bag so every chop is evenly coated, which helps the seasoning soak into the meat.
2. Refrigerate for at least 1 hour, or overnight if you have time, so the flavors really penetrate the pork for the best taste.
3. Heat 2 tablespoons vegetable oil in a large skillet over medium heat until it shimmers. Add the pork chops and cook about 3 minutes per side, just until browned, then move them to a warm plate (they finish cooking later, so do not worry that they are still pink inside).
4. In the same skillet, add the sliced onions and diced tomatoes, plus another tablespoon of oil if the pan looks dry. Cook over high heat for 5 to 7 minutes, stirring often, until softened and lightly browned so the sauce tastes sweet and rich, not raw.
5. Return the pork chops and any juices to the skillet, nestling them into the sauce. Cover, reduce the heat to medium-low, and simmer about 15 minutes, until the pork is tender and barely pink in the center.
6. Spoon the chops and sauce onto plates, scatter the chopped cilantro over the top, and serve right away while everything is hot and saucy.