Sprinkle 4 center cut loin pork chops with paprika, salt and pepper (both sides). Slice some onions. Put olive oil in frying pan. Put in chops (medium heat) and arrange onions around them. Brown chops (poke at onions) on one side, turn and brown on other side. Remove chops when done, drain off oil.

Add 1 cup Chablis wine; cook until liquid is reduced (stir while cooking). Add 1 cup heavy cream - cook (stirring) until thick. Add 1 tablespoon Dijon mustard, stir and spoon over chops. Serve with warm rolls and green vegetable. No starch needed.