Instructions: Always start any pork chop recipe with frozen chops. They never dry out that way! Searing both sides of the frozen chops. Using a ridged grill pan will make a nice crisscross pattern. While searing, dissolve the bouillion in the hot water, and add the mustard. Stir well.

Cut off the ends, and peel the onions, then cut in half crosswise to make 4 thick "wheels". Place the onions on the bottom of the Crockette in a single layer. Once chops are seared, place them atop the onions. Sprinkle with fresh ground black pepper to taste, and slowly add the liquid over all. Cook for about 4.5 hours.

This recipe yields 2 servings.

Serving Ideas : Serve with steamed green beans, baby carrots, and baby red potatoes. The liquid and softened onions are wonderful served over the vegetables!

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