1. In a bowl, place the salt and black pepper. Mix. Season the chops on both sides with salt and pepper and sprinkle with the crushed vegetable stock cubes. In another bowl, pour the mustard, white wine, Commandaria wine, honey, garlic, allspice, thyme, and lemon zest.
2. Mix everything and add the chops. Cover the bowl with plastic wrap. Place in the refrigerator, let it marinate overnight or for at least 3-4 hours. Turn the meat halfway through the marinating time.
3. Preheat the oven to 200°C (392°F). Arrange the meat evenly in a baking pan and add the marinade. Cover the pan with parchment paper and aluminum foil and bake for 1 hour and 30 minutes.
4. Lower the oven temperature to 180°C (356°F), uncover the pan, and continue baking for another 15 minutes. Turn the meat and continue baking for another 15 minutes or until the pork is nicely browned.
5. Serve the pork sprinkled with chopped fresh spring onions.
