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