3 tablespoons vegetable oil
4 cups chopped onions
2 cups chopped peeled carrots (about 12 ounces)
1 1/2 teaspoons dried thyme
1 bay leaf
4 1/2 cups (or more) canned low-salt chicken broth
2 cups dry white wine
1 7 1/2-pound picnic pork shoulder roast, trimmed of rind and all but 1/8-inch-thick layer of fat
6 tablespoons (3/4 stick) butter, room temperature
1/2 pound fresh shiitake mushrooms, stemmed, coarsely chopped
6 ounces crimini mushrooms, coarsely chopped

1/4 cup unbleached all purpose flour
3 tablespoons Dijon mustard
pork, shoulder, mustard

3 tablespoons olive oil
1 1/3 cups coarse rye bread crumbs (2 to 3 slices)
2 garlic cloves, minced
1 tablespoon finely chopped fresh sage or 1/2 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon black pepper
4 (3/4- to 1-inch-thick) rib pork chops (2 lb total)
2 tablespoons Dijon mustard
pork, chops, mustard

4 (3/4-inch-thick) pork chops
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1/4 cup finely chopped shallots (1 to 2)
2 tablespoons unsalted butter
1/2 cup reduced-sodium chicken broth
1/4 cup country-style Dijon mustard
2 tablespoons heavy cream
2 teaspoons fresh lemon juice
pork, chops, mustard