1 kg boneless pork chops
Extra virgin olive oil
For the glazing:
2 ½ tbsp. Mustard with honey Kalamata Papadimitriou
For the seasoning:
½ tsp garlic powder
½ tsp onion powder
1/8 tsp ground cinnamon
1/8 tsp ground cayenne pepper
¼ tsp paprika
Salt to taste
Black pepper, freshly ground, to taste
In a small bowl, add the garlic and onion powders and the spices: cinnamon, cayenne pepper and paprika. Leave the mixture aside.
Generously coat the pork chops with salt and pepper from both sides.
Evenly sprinkle each side with ¼ of the spice mixture.
Drizzle the pork chops lightly with olive oil on both sides and leave them aside.
Grease a grill pan with kitchen paper previously dipped in some olive oil and place it over medium heat
As soon as the grill pan has heated well, add the pork chops.
Cook each side for 7-8 minutes, depending on how thick the chops are.
Using a basting brush, coat each steak on both sides with the honey mustard.
Remove the pork chops from the grill pan and serve warm.