Dill Pickle Pork Chops

8 pork chops (1/2 inch thick)
3 tablespoons oil
1 teaspoon salt
1/4 teaspoon pepper
4 teaspoons yellow mustard
7 or 8 baby dills, thinly sliced
2 tablespoons dill pickle liquid
1/4 cup apple cider

Brown pork chops in oil. Sprinkle with salt and pepper, then spread each chop with mustard. Arrange 1 layer of pork chops in Dutch oven. Cover with 1/2 of the dill pickle slices. Repeat. Add pickle liquid. Cover and cook over low heat for 1 hour. Add apple cider 20 minutes before the end of cooking time. Remove pork chops with pickles to platter. Skim fat from pan and cook and stir to reduce the remaining liquid by 1/2. Serve over chops.