Ingredidents:

• 2 tablespoons butter
• 2 large onions
• 3/4 cup beef broth
• thyme, pepper
• 1 tablespoon butter
• 3 boneless pork chops
• dijon mustard
• 1/4 cup red wine
• 3 ounces swiss cheese
• potato
• frozen peas

Directions:

• Butter in skillet, add onion, cook until nicely browned, about 30 minutes. We want brown, not black.
• Add broth, thyme and pepper. Simmer to reduce to not too runny. Meanwhile:
• Start boiling water for the potato, preheat the oven to 325°F. Meanwhile:
• Butter in another skillet, a little mustard on pork chops into the skillet, mustard side down.
• 3 minutes later, a little mustard on the pork chops and flip. Cook 3 minutes more.
• Remove chops, add wine to deglaze the skillet, replace chops, add onions, place in oven for 25 minutes.
• Start boiling the potato.
• Remove chops, add cheese on the chops, replace in the oven for 5 minutes. Meanwhile:
• Microwave the peas. Mash the potato.
• Done.