1 - Place the pork chops in a zip lock plastic bag.

2 - Add the mustard, cumin, garlic, salt and pepper.

3 - Refrigerate for 1 hour or overnight.

4 - Be sure the pork chops are evenly covered.

5 - In a large skillet, heat the oil over medium heat.

6 - Place the pork chops into the skillet and cook for 3 minutes per side.

7 - Remove the pork from the pan and keep aside on a warm plate.

8 - Add the onions and tomatoes to the same skillet where the pork was browned, adding an additional tablespoon of oil if needed.

9 - Cook over high heat for about 5-7 minutes or until browned and softened, stirring frequently to avoid burning.

10 - 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.

11 - Divide the chops among plates, spoon the sauce over the top, add the cilantro and serve immediately.