This is a really simple one pot meal that tastes super indulgent. Most of the flavor and texture transformations result from the hour in the oven, while you sip wine and figure out the sides. Little work and max reward, that's my kind of cooking.
first, preheat oven to 325 degrees. At the same time, sear both sides of your salt and peppered chops on medium high. I cook for two, so it's all done at the same time, but if you have more chops, you may need to work in batches.
Then remove the chops and use the same pot to brown some chopped onions (1 small) and reduce a half box of sliced mushrooms. You can brown the onions first, then add the mushrooms. Once the onions are browned, I add about a half cup of chicken stock (some water will be released by the mushrooms), a tablespoon and half of Dijon mustard, a half tablespoon of Chinese garlic chili paste and let it all cook on medium for a bit. Taste and adjust to make sure that the seasoning is to your liking. This is how I avoid recipes, I just taste as I go. At this stage, it shouldn't be too salty as the juices will reduce more in the oven and you still have the opportunity to add salt later. When off the heat, I put in a splash of coconut milk for creaminess. You can try just plain milk too. Don't cook your mushrooms to death. They will cook more with the chops in the oven.
Return the chops into the pot. Cover them with some of the cooking liquid. Then into the oven they go, covered for an hour. If you have more chops, you may need to cook longer. Just test with a fork to make sure that it goes into the meat easily.
Once done, you can take out the chops and reduce and season the sauce the way you like. The best part about this dish is the super tender texture of the chops. In addition to the time in the oven, the mustard also seems to tenderize the chops further. It's super simple and so good to eat. Be prepared to make more chops than you have people. My husband ate one and looked longing at mine until I gave him some.