Trim excess far from chops.
Coat a large skillet with cooking spray, place over medium heat until hot.
Add chops, and cook until browned on both sides.
Remove chops, and drain well on a paper towel; set aside.
Wipe skillet dry with a paper rowel.
Coat skillet with cooking spray.
Add onion to skillet; saute 1 minute or until tender.
Add wine, wafer, bouillon granules, and pepper; cook over medium heat, stirring constantly, 1 minute.
Return reserved pork chops to skillet, cover and cook over low heat 30 minutes or until pork chops are tender.
Transfer chops to a serving platter, and keep warm.
Combine mustard and cornstarch, stirring until smooth; stir mustard mixture into a small amount of pan juices, using a wire whisk; add to remaining pan juices in skillet, and bring to a boil.
Reduce heat and cook, stirring constantly, until mixture thickens.
Remove from heat, and spoon sauce over pork chops.
Sprinkle with chives, and serve immediately.