Mix the wine vinegar with 1 1/2 tablespoons of the oil, the salt, pepper and mustard.
Trim the chops.
Spread the mustard mixture on both sides of the chops and leave for 1 hour.
Heat the rest of the oil in a frying pan.
Remove the chops from the marinade and, without letting them drain, fry in the hot oil for 5 minutes on each side, until browned and crisp.
Remove and keep warm.
Drain and slice the mushrooms and add to the pan with any leftover marinade and the parsley.
Stir well to mix with the sediment and heat the mushrooms.
Arrange the chops on a serving dish and spoon over the mushroom mixture.
Serve with creamed potatoes and peas.