Place the pork chops on a plate and sprinkle on the salt and pepper.
Heat the oil in a large pan over a high heat.
Place the pork chops in the pan and cook for about 3 minutes on each side, until golden.
Transfer the pork to a baking tray, and place in the oven for 5-6 minutes, until the pork is no longer pink in the middle.
Meanwhile, turn the pan's heat down to medium and add the onions. Saute for 5 minutes. Then add the chicken stock to the pan. Heat for 3-4 minutes, giving the stock a stir, to deglaze the pan.
Stir in the Dynasty Chinese Mustard, then stir in the heavy cream and Worcestershire sauce.
Bring to the boil, then simmer gently for 5 minutes, until the sauce thickens slightly.
When the pork is ready, remove from the oven and add into the sauce.
