1/2 cup all-purpose flour
1 teaspoon salt
2 large eggs, beaten
3/4 cup plain bread crumbs
5 ounces button mushrooms, sliced
3 tablespoons butter
3 tablespoons all-purpose flour
1 can (14.5 oz) beef broth
Salt and freshly ground black pepper
Place the pork chops between two sheets of plastic wrap and pound them with the flat side of a meat tenderizer until they're 1/4 inch thick. Sprinkle lightly with salt and freshly ground black pepper. Set aside. If using fresh mushrooms, heat a teaspoon or so of olive oil in a small skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their juices and the liquid is mostly evaporated. Transfer the mushrooms to a plate and set aside. In the same skillet, melt the butter, add the flour, and whisk until the flour is dissolved. Continue to whisk constantly until the mixture is a rich, deep golden brown, about 3-4 minutes. Slowly add the beef broth, whisking constantly, until combined. Return the mushrooms to the skillet. If using canned mushrooms, you'll add them at this point. Bring the gravy to a simmer, reduce to low, and simmer uncovered for about 15 minutes or until the gravy is thickened. Season with salt and pepper. While the gravy is simmering let's get back to the Schnitzel. Working quickly, dip the chops in the flour, the egg, and the breadcrumbs. Don't press the breadcrumbs into the meat. Coat gently but thoroughly, and gently shake off the excess crumbs. Make sure the cooking oil is hot enough at this point (about 280°F) as you don't want the Schnitzel to sit around in the coating for long before frying. Fry the Schnitzel for about 2-3 minutes on both sides. When they're a deep golden brown, transfer them to a plate that's lined with paper towels. Serve immediately with the mushroom gravy and your choice of sides.