6 (1 inch) pork chops
3-4 tbsp. Dijon mustard
2 tbsp. butter
1 lg. onion, thinly sliced
3 tbsp. flour
1 1/2 c. chicken broth
3/4 c. heavy cream
1 tsp. freshly snipped or 1/3 tsp. dried dill
Salt and pepper to taste

Lay chops on sheet of waxed paper and brush one side generously with mustard. Melt butter in large heavy skillet. Add chops, mustard side down, and cook over medium high heat until browned. Brush top side with mustard, turn the chops, and brown on the other side. Remove chops from skillet.

Add onion to pan and cook over medium heat until golden brown. Remove from heat and add flour, stirring well to combine. Add broth, return to heat, stirring constantly. When boiling, add cream.

Add dill, salt, and pepper. Return chops to pan, cover, reduce heat, and simmer slowly for 50-60 minutes or until done. Serves 4-6.