2 tbsp. oil
4 pork chops
1 carrot, shredded
1 onion, minced
2 tbsp. dry white wine
2 tbsp. prepared mustard
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
Water
1/2 c. milk
2 tbsp. flour
1 tbsp. parsley

Brown chops in oil over medium-high heat; remove. In drippings over medium-high cook carrot and onion until tender. Stir in wine, mustard, salt, pepper, thyme, 1 cup water. Return chops and heat to boiling.

Reduce heat, cover, and simmer 30 minutes or until fork tender. Skim fat from liquid. Mix flour and milk. Gradually add to simmering liquid. Cook over medium heat, stirring all the time, until thickened. Serve over chops and sprinkle with parsley.