I found this recipe in "The Onion Lover's Cookbook." It's a different and special twist on the ordinary pork chop. The kind and amount of whole grain mustard will set the spiciness of this dish, but can be mellow enough to enjoy as a wonderful comfort food. This isn't a "quick fix" recipe, but it is well worth the time it takes.
4 pork loins (3/4 inch thick)
30 ml/2 Tbsp flour
45 ml/3 Tbsp olive oil
2 Spanish onions (or yellow onions), thinly sliced
2 garlic cloves, finely chopped
250 ml/1 cup dry cider*
150 ml/2/3 cup vegetable, chicken or pork stock
generous pinch of brown sugar
2 fresh sprigs of bay leaf (I used dried ones)
6 fresh sprigs of thyme
2 strips lemon rind
120 ml/1/2 cup double cream (heavy whipping cream)
30-45 ml/2-3 Tbsp whole grain mustard
30 ml/2 Tbsp chopped fresh parsley
salt and pepper
Trim excess fat off chops. Season flour with salt and pepper and use to coat the pork chops (save flour mixture). Heat 30 ml (2 Tbsp) olive oil in a fry pan. Brown both sides, then transfer to an ovenproof dish.
Add remaining oil (15 ml or 1 Tbsp) to pan and cook onions over gentle heat until soft and slightly brown at the edges. Add garlic and cook 2 more minutes. Stir in any left over flour.
Cover and cook in the oven for 20 minutes. Reduce heat to 350F / 180 C and continue to cook for 30-40 minutes. Remove foil for the last 10 minutes of cooking. Remove chops from dish and keep warm, covered in foil.
Tip the remaining contents of the dish into a sauce pan. Discard the herbs and lemon rind. Bring to a boil. Add cream and continue to boil stirring constantly. Taste for seasoning, adding a pinch more sugar if necessary. Finally stir in mustard to taste.
Pour sauce over the braised chops and sprinkle chops with parsley. Serve immediately.
***Note: Dry cider is an alcoholic beverage that is popular in Britian and Ireland. If you are not able to find this in it's alcoholic form, it is possible to use American apple cider, but it may make it a little sweet so you probably won't want to add the brown sugar.