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Rustic pork chops

Ingredients
2 large rib-end or loin-end chops
24 oz sweet onions
1 Tbl tarragon vinegar
2 cloves garlic
3 sun-dried tomatoes, re-hydrated (optional)
1/2 Tbl coarse grained mustard
1/2 Tbl fine dijon mustard
flat-leaf parsely
butter
peanut oil
salt
black pepper
Method
Slice the onions into thick rings. Chop the garlic finely. Remove the excess moisture from the chops with paper towels.

Heat up a Dutch oven over a medium flame. Add a sufficient quantity of peanut oil and butter to sear the chops. Brown the chops on both sides, then remove. Degrease the pan. Melt 2 Tbl of butter in the pan and throw the onion rings in. Season the onions with salt and sweat them down - somewhat. Return the chops to the pan. Add pepper, tarragon vinegar and garlic. Reduce the flame to low and cover. Braise the chops for 1 - 1 1/2 hours, turning them periodically. Remove the chops from the pan and reduce the sauce over medium heat. When appropriately reduced, add the mustards. Simmer for a minute. Return chops to the pan, sprinkle with a decent amount of flat-leaf parsely and cut off heat. Allow the dish to rest for 5 minutes.

note
Do not use white meat pork for this dish. Chops cut from the extreme rib-end or the extreme loin-end of a pork loin are the only cuts, suitable for slow cooking in liquid. They're also the cheapest cuts available.