Peppercorn, salt, cloves, freshly ground pepper to taste
4 bay leaves
4 thick pork chops
1 medium onion
5-6 Tbsp Dijon mustard
2 Tbsp dry rosemary leaves
2-3 Tbsp bread crumbs
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Let's Make It
Mix: mayo, oil, vinegar, hot sauce, peppercorn, salt, cloves, ground pepper, and bay leves in a bowl.
Preheat oven to 350 degrees. Place pork chops in a deep baking pan. Pour the mayo mixture over the pork chops. Slice onion and place one to two slices on top of each pork chop (just to cover the surface of the pork chop). Place it in the oven for 20-25 minutes.
Meanwhile mix Dijon mustard with rosemary leaves, set it aside. When pork chops are done(be sure to check), pull the pork chops out of the oven and spread the Dijon-rosemary mixture on top of each pork chop and sprinkle with bread crumbs. Place the pork chops back in the oven. Switch the oven to broil (low level) and broil until golden brown. Serve hot.