Preheat the oven to 200° C.
Line a large baking tray with aluminium foil. Make a few sharp incisions into the fat on the top of the pork chops. Brush generously with the mustard, then season well. Place 30g of finely chopped porcinis in shallow bowl and dip the mustard coated surface of the pork chop into them to make the cep crust. Arrange on the baking tray and roast for 20-24 minutes until cooked until a meat thermometer reads at least 65° C.
Remove once cooked and allow to rest to one side, covered loosely with aluminium foil.
Melt the butter in a large frying pan over a moderate heat as the meat is resting; pan-fry 10g of porcini mushrooms (pre soaked in hot water for 5 mins then drained) and oyster mushrooms for 2-3 minutes with some seasoning. Remove from the heat and stir through the parsley.
Arrange the chops on serving plates and arrange the mushrooms evenly to one side. Garnish the pork with some flaked sea salt before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.