Pork Chops with Mustard Sauce

1. Dredge pork chops through egg and bread crumbs.
2. Heat the pork chops in a skillet in hot oil for around five minutes on each side.
3. Set aside pork chops when they are browned and done.
4. In same skillet, cook mushrooms for 3 minutes.
5. Add orange juice, thyme, beef bouillon cube, salt and 1/2 cup water.
6. Add the pork back into the skillet.
7. Bring to a boil and then reduce heat.
8. Cover pan and cook on low for 20 minutes.
9. Take pork chops out.
10. In a cup, stir cornstarch together with 1 Tablespoon of cold water. Add mustard and mix.
11. Add mixture to the pan and cook until the sauce thickens.
12. Spoon sauce over pork chops.