Rustic pork chops

2 thick rib-end or loin-end chops
24 oz sweet onions
2 cloves garlic
1 Tsp dried tarragon
1/2 Tbl dijon mustard
1/2 Tbl coarse grained mustard
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 1 Tbl of peanut oil and 1 Tbl of 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 tarragon, pepper 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 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.