In a sandwich bag or bowl, place the flour, salt and pepper and mix together. Coat the pork chops in the flour and then brown off in a frying pan, not cooking them through. Place the pork chops in an oven proof dish.
Slice the button mushrooms and onions and then add to the frying pan, once browned also add them to the oven proof dish.
Boil a kettle and add 700ml to a chicken stock cube and dissolve.
Add the stock to the oven proof dish just that it covers the pork chops.
Place in an oven for 2 and half hours, keep checking and topping up with water if necessary.
Once cooked you can add cream or herbs to taste but I find the gravy left over is great.