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1
Preheat oven to 325-degrees F.
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2
Seaon the pork chops with salt and pepper, dip them in flour and shake off excess flour.
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3
Melt the butter and oil in a heavy frying pan over medium heat.
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4
Add chops and saute for 2-3 minutes per side until golden.
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5
Transfer chops to a 9 x 13- inch baking dish or other baking dish that is large enough to hold chops in one layer.
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6
After browning chops, discard all but 2 tablespoons of the fat and cook the sliced onions and garlic in the pan until they color lightly.
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7
Remove pan from heat and add the vinegar to pan.
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8
Pour drippings and onions over chops.
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9
Crumble in the bay leaf over all and heat on top of the stove until casserole bubbles.
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10
Cover tightly with lid or tin foil and place in oven.
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11
After 10 minutes, baste chops with juices.
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12
After another ten minutes turn chops over.
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13
Cook for a total of 30 minutes before removing from oven.
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14
Tip baking dish and skim fat from pan and discard.
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15
Place casserole on top of stove and add cream to pan.
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16
Bring to a boil over high heat and simmer until reduced by half.
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17
Remove from heat.
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18
Stir in the mustard and lemon juice.
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19
Sprinkle with chives and/or parsley (if using).
