Chop the onion, carrots, and pickles and set aside.

Heat 2 tablespoons of olive oil in a large skillet.

Season one side of the pork chops. Add them to the skillet seasoned side down. I am able to fit all of them at once, but they could also be sauteed in batches. Cook until browned. Season the other uncooked side and flip the pork chops.

Once both sides are nice and brown, remove the pork chops from the skillet and arrange them in a single layer in a deep baking dish. Let them rest for a bit.

In the meantime, add 1 tablespoon of olive oil to the same skillet and start sauteing the onion. After 1-2 minutes, add the carrots and the garlic powder. Cook for another 2-3 minutes and then add the mushrooms. After the vegetables have softened and are starting to get nice and browned, add the pickles and stir everything to combine.

Add 1 cup of marinara sauce and stir well. Then add 1/2 cups of water. Season again with salt and pepper to taste. Bring to a boil, lower the heat, and let the sauce and veggies simmer until the mixture thickens a bit.

In the meantime, squirt some mustard on top of the pork chops. You can add a lot or a little. Your preference. With a spoon, spread the mustard evenly on the pork chops.

When the sauce has thickened a bit, pour the sauce on top of the pork chops.

Cover and cook for 30-45 minutes until the pork chops are nice and fork-tender.

Serve with rice or mashed potatoes.

Enjoy!