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If you use the thick cut pork chops, cut them horizontally once. Pound the pork slices between plastic wraps using a meat tenderizer.
Mix flour with pepper, salt and paprika on a large plate. Beat the eggs in a soup plate. Use a third plate for the breadcrumbs. Dip the Schnitzel on both sides first in the spiced flour, then in eggs and finally in the breadcrumbs. Heat the oil and fry the Schnitzel for about 5 minutes on both sides over medium heat.
Clean the mushrooms using a brush or a silicon pastry brush. Do not use water. First, clean the head of the mushroom and then the stem. Cut off the ends of the stems. Slice the mushrooms. Heat the oil in a saucepan and sauté the sliced mushrooms for about 3-5 minutes. Remove from stove.
Fry bacon on medium heat until crispy. Add the diced onions and sauté for about 3 minutes. Add the mushrooms and the thyme and mix the ingredients. Pour vegetable broth, whipping cream, and wine into the saucepan and let it simmer for about 10 minutes on low heat until it thickened. Turn off the heat and stir crème frâiche in the gravy.