Pat your pork loins dry with a paper towel and season them with salt, pepper, paprika and thyme.
Heat up a large pan on high heat and sear your pork loins on both sides for about 2-3 minutes. Then set them aside, lower the flame and prep your sauce.
Deglaze your pan with chicken broth and apple cider vinegar and 1/4 cup of heavy cream. Let this come to a simmer.
Add the juice of half a lemon as well as a tablespoon of mustard and stir to combine.
Add your pork loins back to the pan with the sauce and flip once to coat them.
Let your pork loins cook for about 10 minutes with the lid of the pan left slightly open. Serve with a side of green beans and lots of sauce spooned over!