5 end-cut pork chops, about 1 1/4 to 1 1/2 pounds
Salt and freshly ground black pepper
2 tablespoons canola oil, divided
1 medium onion, chopped
1 cup sliced mushrooms
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 (14.5-ounce) can chicken broth
2 tablespoons spicy mustard
2 tablespoons freshly chopped parsley leaves
Iceberg Wedge Salad, recipe follows, for serving
1 head iceberg lettuce
4 slices bacon
2 teaspoons brown sugar
1/4 cup red wine vinegar
Salt and freshly ground black pepper
1 hard-boiled egg, finely chopped