Cut the Onion into wedges (you can use an apple slicer if the onion is small enough) In a plastic bag or on a plate, combine the flour, chili powder, black pepper and cayenne, either dredge or shake the pork chops to coat lightly. Remove the chops and reserve the flour mixture. In a large skillet, warm the oil over medium-high heat until hot but not smoking. Add the pork chops and cook until browned all over, about 3 minutes per side. Remove the chops to a plate and cover loosely to keep warm. Add the butter and onion to the skillet and sauté until the onion begins to brown, about three minutes. Stir in about one Tablespoon of the reserved flour mixture and cook, stirring, until the flour is no longer visible, about one minute. Add the tomato sauce, Beef Broth, Worcestershire sauce, hot pepper sauce and mustard. Pour any juices that have accumulated under the chops into the skillet and bring the mixture to a boil over medium-high heat, Stirring constantly. Add the chops, reduce the heat to low, cover and simmer until the chops are cooked through, about 12 minutes: turn the chops over after 6 minutes Serve the chops topped with sauce and onions.