Perfect Pork Chops

2 (3/4-inch thick) boneless pork chops, frozen
1 chicken bouillon cube
1/4 cup hot water
2 tablespoons Grey Poupon Mustard
2 small onions
Freshly ground pepper

Sear both sides of the frozen pork chops.

While searing, dissolve the bouillon in the hot water, and add the mustard. Stir well. Cut off the ends, and peel the onions, then cut in half crosswise to make 4 thick slices. Place the onions on the bottom of the crockette in a single layer.

When chops are seared, place them on top of the onions. Sprinkle with fresh ground pepper to taste, and slowly add the liquid over all. Cook for about 4 1/2 hours.