Combine in skillet:
15 ml olive oil
20 ml minced garlic
45 ml Dijon mustard
1 kg pork chop, cubed
Bring to a simmer. Meanwhile, blend:
60 ml white wine
1 can mushroom soup
60 ml milk
Add soup mixture to skillet and stir well, returning to a simmer. Whisk together well:
125 ml milk
60 ml flour
Stir into skillet, and continue simmering until thickened. Serve over spaetzle or egg noodles.