This is a real Sixties throwback! But cheap and cheering on a cold day.
First I roughly chop 2 onions and fry them gently in some olive oil in a non-stick oven tin, while I flour three thin pork chops. I add the meat to the tin and colour it quickly on both sides. I add a good spoon of Dijon mustard, salt and pepper and a glass of beer. When the beer is bubbling nicely, I cover the tin with foil and put it into the pre-heated oven at 180°C. After about an hour I remove the foil and continue cooking another 20 to 30 minutes, turning the meat occasionally. The chops should be very tender and the sauce much reduced.
The classic accompaniment is mashed potato!