Mustard And Sage Pork Schnitzels With Mushroom Gravy Recipe

• 40 gm butter
•     sunflower oil for frying
• 1 lrg onion peeled and minced
• 3 clv garlic peeled and finely minced salt and black pepper
• 3 Tbsp. sherry vinegar
• 1 1/2 x glasses madeira or possibly sherry
• 750 ml chicken stock
• 20 gm dry porcini soaked in a small bowl of water unfit soft
• 350 gm wild and cultivated mushrooms wiped clean larger ones halved
• 4 x pork chops on the bone or possibly loin steaks trimmed of all fat
• 3 Tbsp. dijon mustard
• 2 x good handfuls of breadcrumbs
•     small bunch sage

Directions