Pat the pork chops dry with a clean kitchen towel. Combine the flour, smoked paprika, salt and freshly ground black pepper in a shallow dish. Dredge all sides of the pork chops with the seasoned flour.
Reduce the heat to medium-low and cover the pan with a lid. Cook the pork chops over low heat for 6 to 10 minutes until they reach an internal temperature of 145°F with an instant read thermometer inserted into the center of the chops. (Timing will depend on the thickness of the pork chops.)Transfer the chops to a plate and cover them loosely with aluminum foil.
Turn the heat under the pan up to medium and add the white wine vinegar, soy sauce, brown sugar and Dijon mustard. Whisk the ingredients together and bring the mixture to a boil. Lower the heat and return the pork chops to the pan. Coat both sides of the pork chops with the glaze and cook for another minute. Season with freshly ground black pepper.