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1
To make the spice rub, in a small bowl, mix together the paprika, garlic powder, onion powder, dry mustard, salt, black pepper, and cayenne.
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2
Slash the edges of the chops in 2 or 3 places to prevent curling.
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3
Sprinkle rub all over the chops and let stand at room temperature for at least 15 minutes or up to 1 hour.
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4
Coat the bottom of a large, heavy frying pan with the olive oil and heat over medium-high heat. Add the chops, in batches if necessary to avoid crowding, and cook until lightly browned, about 3 minutes on each side.
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5
Reduce the heat to medium and cook for 5-7 minutes longer, turning once or twice. Test the meat for doneness by inserting an instant-read thermometer away from the bone or by cutting into the meat close to the bone.
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6
Remove from heat just before the meat is done, when the internal temperature is 145 degrees F (63 C). Pork loin is done when the internal temperature is 150F/65C, but it will continue to cook while resting).
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7
Transfer to a platter and let rest, tented loosely with aluminum foil, while you prepare the pan sauce.
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8
To make the pan sauce, add the cider to the same pan and deglaze by scraping up any browned bits from the bottom.
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9
Bring to a boil and cook, stirring often, until reduced by half, about 5 minutes.
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10
Reduce the heat to medium and whisk in the Dijon mustard, Worcestershire sauce, tomato paste, and Tabasco.
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11
Cook for 2-3 minutes longer, whisking often.
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12
Remove from the heat and whisk in the cream. Taste and adjust the seasoning.
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13
Transfer the chops to individual plates. Spoon some of the sauce over the chops and serve. Pass additional sauce at the table.
