Rustic pork chops

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
peanut oil
black pepper
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.

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.