These chops are so moist and the mustard in the sauce gives it a tangy taste. I didn't use the mushrooms in my dish because my husband don't like them. I paired this with my bacon pea risotto and it was a hit.
1Preheat oven to 400 degrees. Apply salt and pepper to pork chops. Place oil in large saute pan and sear the chops on both sides. Remove chops to large greased baking pan and set aside.
2Add the onion slices to oil in pan and saute a couple of minutes. Add mushrooms and saute 2 more minutes. Place the onion mixture on top of chops and place in oven and bake uncovered for 20 minutes. Meanwhile make the sauce
3Combine the butter and flour in a large pot to make a roux. Add the milk and stir and cook until thickened. Stir in mustard. Take off heat and set aside.
4In another saute pan add more oil and saute the onions for 4 or 5 minutes. Add the garlic and saute another minute. Pour in the wine and scrape up bits and let wine almost all evaporate. Add the onion mixture to the mustard milk sauce. Taste and season with salt and pepper
5Remove the chops from the oven and pour the mustard sauce over top. Reduce the heat to 350 degree and cover loosely with foil and bake an additional 30 minutes.