1 teaspoon ground cinnamon
Sea salt to taste
4 tablespoons olive oil
1/4 cup plain bread crumbs
1 1/2 tablespoons Dijon mustard
In a small bowl, mix together the cinnamon, cumin, cayenne, and salt, to taste
In the same saute pan in which the pork was browned, add the olive oil and the onion mixture and cook until softened.
Stir in the bread crumbs and cook another 1 to 2 minutes until moist
Season with salt, to taste
Spread mustard on one side of pork chop, then top with herb crust. Do the same on the other side.
Remove from oven and let rest for 5 mins, then plate.