Ingredients
6 pork chops, about 1½ inches thick
Salt and freshly ground black pepper
1/2 cup mustard (Düsseldorf or Dijon recommended)
2 tablespoons butter
1 1/2 cups thinly sliced onions
3 tablespoons all-purpose flour
1 1/2 cups chicken broth (fresh or canned)
3/4 cup heavy cream
1 teaspoon finely chopped fresh dill or 1/2 teaspoon dill seeds
Method
1. Pat the pork chops dry, then season both sides with salt and freshly ground black pepper. Spread a thin, even layer of mustard over both sides of each chop.
2. In a large skillet over medium-high heat, melt the butter. Add the pork chops and brown them on all sides, about 3–4 minutes per side depending on thickness. Remove the chops from the skillet and set them aside in a warm place.
3. Add the sliced onions to the same skillet and cook, stirring occasionally, until they begin to soften and turn golden, about five minutes. Pour off most of the excess fat from the skillet, leaving a tablespoon or so to cook the onions.
4. Sprinkle the onions with the flour and stir to coat, cooking for about a minute to remove the raw flour taste. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and bring the sauce to a gentle simmer, whisking until it is smooth and slightly thickened.
5. Return the pork chops to the skillet, nestling them into the sauce. Spoon sauce over the chops, reduce the heat to low, and simmer briefly until the chops are cooked through (internal temperature 145°F / 63°C) and the sauce has thickened to your liking, about 5–8 minutes more depending on thickness.
6. Stir in the chopped fresh dill or sprinkle in the dill seeds, adjusting salt and pepper to taste. Serve the pork chops topped with the creamy mustard-onion sauce.