Thinly slice your onions. Heat 1 tbsp of oil in a non-stick frying pan over a low heat. Add the onions and cook down until they are very soft and tender, around 15 minutes.

While the onions are cooking down, start on the pork chops. In a small bowl mix together a tbsp of mustard and 1 tbsp of oil and brush this over the chops. Heat in a non-stick frying pan on a high heat. Once hot, use tongs to hold the pork chops on their sides whilst you brown the fat, then drop down and sear the mustardy chops on both sides until golden brown - around 4 minutes. Set aside on a plate.

Come back to the onions. Add the balsamic vinegar. Roughly chop the capers, and add them to the onions. Cook for a couple of minutes then keep on a low heat until ready to serve.

Using the same pan as the chops, add a tbsp of olive oil and place over a very low heat. Use a spatula scrape away any of the pork goodness that will have caramelised on the pan.

Add the crushed garlic and half of the chopped sage for a couple of minutes stirring to make sure the garlic does not burn. Add 2 tbsp of mustard, stir and then add the crème fraîche. Dissolve the stock in 250ml boiling water and add to the pan along with the chilli flakes, lemon juice and zest and season with lots of salt and pepper. Add the rest of the chopped sage.

Add your mustardy charred chops into the sauce, along with the pork juices on the plate. Simmer for around 10 minutes, until the pork chops are cooked through.

Meanwhile, heat up a griddle pan with a tbsp of oil and fry the tender stem broccoli until nice and charred. Then, serve up with the mustardy chops with the tangy onions.