Pork chops- bone-in or out, as many or few as you need

about half a sweet yellow onion (or more to your liking, or if you are making a bigger batch)

2 Cups chicken bouillon (2 chicken bouillon cubes dissolved in 2 cups boiling water)

2 Tbsp Dijon mustard

Herbs and spices to your taste, fresh or dried (dried is less potent, so you need to add more)

*I use a couple tsp of dried rosemary, and a Tbsp of dried parsley, plus S&P*

Drizzle a little olive oil in a large skillet heated to medium heat. S&P your chop and put in your skilled. You will cook them a few minutes on each side. You want them to be brown on the outside, but not quite “done”. The time will vary with the thickness of your chop. 

Remove them from the pan and hold on a plate under a lid. 

Add the onions to the skillet. You want them to soften and caramelize a bit.

I salt and pepper (mostly pepper) the onions too. Season as you go…layer the flavor…taste as you go…each layer should taste good on its own for the final product to be amazing! This applies to everything…except cake batter or anything with raw egg. (There, that’s my disclaimer!)

Once the onions are soft and a little browned, you can add the bouillon and Dijon. Whisk it around to incorporate really well. Then add your chops back in.

You are going to keep cooking, over med-low heat, uncovered, until the sauce thins and thickens a bit. Make sure you flip your chops!

After about 10 minutes, you should have something that looks like this! Sauce it thicker, chops are done…*drool*!

This is the point where you add your herbs and any additional S&P. Dried herbs need a little time to soften, so let it cook a few more minutes.

 *mouth watering*

Spoon some sauce onto your chops, and potatoes too!

This is super easy, and so darn good!!