8 thin pork chops
3 med. yellow onions
1/4 c. wine vinegar
1/2 c. dry white wine
1 tbsp. tomato paste
2 tsp. creole mustard
Pinch of thyme
Dash of Lee & Perrin
Salt and pepper to taste
3 tbsp. oil or butter

Trim fat off of chops and slash edges. Heat 2 tablespoons butter in skillet and brown chops on both sides a few at a time. Salt and pepper. When chops are browned, put enough water to cover bottom of skillet. Cover and simmer all chop 30 to 40 minutes or until tender.

Meanwhile, coarsely chop onions and cook slowly in 1 tablespoon butter. Season with salt, pepper, thyme and cook until soft. When onions start to brown add vinegar and wine.

Simmer until mixture has the texture of thin applesauce. When pork chops are tender, pour off most of the fat. Add tomato paste and Lee & Perrin. Stir for about 1 minute. Pour in onion mixture.

Stir well, scraping bottom of skillet. Add creole mustard. Stir and heat another minute and serve.