Peel and finely chop the onion and shallots. Heat the bouillon in a small saucepan.
Melt 3 tablespoons of the butter in a medium sized saucepan and add the onions and shallots. Cook on low to medium heat until the onions and shallots are soft - about 10 minutes. Stir frequently so they do not brown.
Sprinkle on the flour and cook, stirring with a wooden spoon or spatula, for 3 more minutes.
Slowly stir n the heated bouillon. Add the concentrated tomato paste, wine, and vinegar and stir vigorously to completely blend.
Simmer the sauce on very low heat for 20 minutes. At the end of the cooking time, stir in the chopped pickles and parsley.
Salt and pepper both sides of the pork chops. Warm the last tablespoon of butter and the oil in a skillet on medium heat. When the butter has melted, add the pork chops and cook for 6 minutes on each side or until cooked through.
Remove the chops and place them on a serving plate. Pour the sauce on top and serve very hot.