Place the meat between two layers of cling film. Tenderize the meat slightly using a meat mallet. Mix 1 heaped teaspoon of the mustard, the grated garlic, salt, pepper, herbs, and paprika powder. Rub the chops with the mixture, place in a flat dish and cover with cling film. Let marinate in the fridge for at about 4-5 hours. Take the meat out of the fridge about 30 minutes before cooking.

Slice the onions into thin rings. Heat 2 tablespoons oil in a large pan or cast iron pan. Add the onions, sprinkle them with a little salt and cook them gently until they soften slightly and start getting some color, about 10 minutes. Add a splash of water if they threaten to catch.

While the onions are cooking, split the buns. Heat them for a few minutes in the oven. Remove the onions from the pan and keep them warm while you fry the meat.

Wipe the pan with some kitchen paper. Or you could use another pan/skillet and cook the meat while the onions are still on the hob. Heat the last tablespoon of oil in the pan. Add the pork chops and fry for about 2-3 minutes per side. These are rather small chops that will fit in a bun, so the cooking time will be short. The chops should be golden.

Smear each lower bun part with some of the remaining mustard. Place a pork chop on the bun. Top with a few salad leaves, some of the onions, and the upper side of the bun. Serve immediately with radishes or gherkins or white cabbage salad.