6 pork chops, about one and one-half inches thick
Salt and freshly ground pepper
1/2 cup mustard, preferably Dusseldorf or Dijon
2 tablespoons butter
1 1/2 cup thinly sliced onions
3 tablespoons flour
1 1/2 cups fresh or canned chicken broth
3/4 cup heavy cream
1 teaspoon finely chopped dill or one-half teaspoon dill seeds
1. Sprinkle chops with salt and pepper, then brush with mustard on both sides.
2. Heat butter and brown chops on all sides. Remove them and keep in a warm place. Add onions to skillet and cook stirring until they start to brown, about five minutes.
3. Pour off most of the fat from skillet and sprinkle onions with flour. Add chicken broth, stirring constantly with a whisk. Stir in cream and simmer until smooth.
4. Add chops and spoon sauce over them.