Slow-cooked Mustard Boneless Porkchops

My dad made the best mustard pork chops. Today, I made a variation of his pork chops, but finished them by slow cooking them in the oven until the meat just fell apart. I added peas, onions and small raviolis to finish this meal. Talk about a hearty, smooth as silk sauce that warms you all over when it's cool outside (as it currently is here). Yum. **You certainly could make this meal with bone-in pork chops, and frankly, you'd get a tastier chop, but boneless were on sale here, so that's what made the cut today.**

Slow-cooked Mustard Boneless Porkchops
Ingredients:
9 thin to medium thickness boneless porkchops (about 1.5 lbs)
1/4 - 1/3 cup yellow mustard (you can use whole grain, but I love the tang of good old yellow mustard)
1 onion, sliced in half and thinly sliced
2 cans of cream of mushroom soup
2 cups of chicken broth
Salt and pepper
Extra virgin olive oil

1. Preheat the oven to 325 degrees. In a medium to large dutch oven over medium-high heat, add olive oil. Salt and pepper one side of your pork chops. Brush the salted side with mustard. Place mustard side down in the dutch oven and cook until browned. Meanwhile, salt and pepper the other side of the chop, and brush with mustard. When the first side is browned, flip over and brown the other side. Remove to a plate. Do this until all the pork chops have been browned and removed to a plate.

2. Add sliced onion to the pot. Add 1/4 cup chicken broth and using a wooden spoon, scrape down all the lovely brown bits from the meat into the onions. In a separate bowl, mix the soup and the rest of the chicken broth until combined. Add to the onion along with salt and pepper. Let cook for 2-3 minutes. Add the meat back in and stir around until combined. Bring to a boil. When it boils, put the lid on and put in the lower third of the oven for 1.5 hours.

Like I mentioned, I added frozen peas and cooked small cheese raviolis to mine to make it a full meal.

**Since I no longer use and condensed soups, I would make this same meal using a roux (flour, butter and milk, mixed with mushrooms) rather than the Cream of Mushroom soup.*