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Coat the pork chops in seasoned flour.
In a pan, heat butter and oil, then sauté the onions until they are cooked through. Remove the onions from the pan.
Add more oil and butter to the pan, then fry the pork chops until they develop a golden crust.
To make the gravy, cook the garlic in the same pan.
Stir in the cooked onions and add some flour.
Pour in the beef stock and a generous splash of cream, mixing well.
Add Worcestershire sauce and Dijon mustard to the gravy.
Finally, mix in the juices that have rested from the pork chops.
Serve the pork chops smothered in the rich gravy.