25g butter
1 onion
tbsp. flour
seasoning
4 pork chops
120ml sherry
175ml chicken stock
2 tbsp. Dijon mustard
Use an ovenproof casserole dish.
Coat the chops in seasoned flour.
Fry the onions until soft then remove and keep aside.
Fry the pork chops until browned
Add the onions, sherry and stock
Simmer for approx 30 mins
Plate up the chops
Add the mustard to the casserole and stir
Pour sauce over the chops.