Place potatoes in a pot and cover with lightly salted water. Bring to a boil and then boil for 15 - 20 minutes until potatoes begin to soften, but are still pretty firm.
Saute onions in a medium skillet with salt and butter, set aside
In a large skillet, fry bacon til crispy. Remove bacon from skillet, leave the grease.
Put 1 cup flour on a small plate, the breadcrumbs on another plate and in a shallow bowl whisk together eggs and cream.
Dredge each porkchop through the flour, then the egg wash, then the bread crumbs. Set pork chops aside.
Once the potatoes are boiled, remove them from the water and chop them into 2" pieces.
In a medium skillet, heat vegetable oil til crackling. Reduce heat to medium-high, add butter. Once butter is melted add the first pork chop and cover the pan. Allow to fry for 1-3 minutes, checking occasionally til breading is a deep brown. Flip the chop and repeat.
Add the sugar, water and 1 tbsp flour to the bacon grease pan. Stir to combine and simmer til thick. Add potatoes, half the bacon and most of the green onions. Stir til everything is coated in the sauce.
Once all the the porkchops have been fried, set them aside on a plate and cover them with tinfoil to keep warm.
Dump the mushrooms into the remaining porkchop oil. Add more butter and saute til browned. Add Beef stock, reduce heat to medium-low and then stir in flour. Stir til it thickens.
Use the remaining bacon and green onions on your sandwiches. The gravy goes well on the potatoes too.