• 2 boneless pork chops
• 3 strips pancetta
• a pinch of cumin
• a pinch of celery salt
• a few rosemary sprigs
• salt and pepper to taste

• 1 Tablespoon brown mustard
• 1 Tablespoon heavy cream
• 1/2 Tablespoon butter
• 1 small garlic clove, chopped
• 1/2 small onion, diced
• 1/2 habanero pepper
• 1/2 teaspoon cracked black pepper

Preheat oven to 350°.

Butterfly the chops and put one piece of pancetta in each. Sprinkle with salt, pepper, cumin, celery salt, and rosemary. Close chops and sprinkle a bit more salt and pepper on the outside. Place chops in a roasting pan atop one slice of pancetta. Place pan in oven for 45 mintes.

Remove pan from oven and remove chops from pan. Scrape the pan and add the sauce ingredients. Cook until reduced to desired consistency.