• Place 2 pieces of pork chops between 2 sheets of plastic wrap. Pound with the flat side of a meat tenderizer until they are about ¼ inch thick. Sprinkle lightly with salt and pepper on both sides. Repeat with the rest of the pork chops. Set aside.
  
• Boil dried spaetzle in salted water according to packaging instructions, about 17 minutes (if using). While spaetzle is boiling, cook the mushroom sauce.
  

Creamy Mushroom Sauce

• Heat extra virgin olive oil in a saucepan over medium heat. Add mushrooms. Cook mushrooms until they have released their juices and the liquid is mostly evaporated, about 3 minutes. Transfer cooked mushrooms to a plate and set aside.
  
• In the same saucepan, melt the butter. Add all-purpose flour and stir for 2 minutes. Pour in water. Stir to combine.
  
• Add Better Than Bouillon Beef Base, followed by milk. Continue to stir until sauce is smooth, thick and bubbly.
  
• Season with salt and pepper.
  
• Return the mushrooms to the pan. Stir get mushrooms well mixed into the sauce and allow it to simmer for 5 minutes. Turn off stove.
  

Jagerschnitzel

• Heat sufficient vegetable oil in a shallow heavy bottom pan.
• Place all-purpose flour on a small plate, beat the eggs in a shallow bowl, and place garlic and herb breadcrumbs on another plate. Working quickly, dredge a piece of pork chop in the flour on both sides. Next, dip the pork chop into the lightly beaten egg. Then, coat the pork chop with the breadcrumbs and gently shake off excess.
  
• Immediately lower the pork chop into the hot oil. Fry for about 3 minutes on both sides until golden brown. Transfer to a plate lined with paper towels. Repeat with the rest of the pork chops.
  
• Serve immediately with mushroomsauce, cooked spaetzle, and sauerkraut.