Marinate Monterey Pork Butterfly Cut in Worcestershire sauce, liquid seasoning, salt, pepper, rosemary and thyme leaves.  Set aside for 20 minutes. Pan fry marinated Monterey Pork Butterfly Cut in butter until golden brown.  Set aside.

       To make cheese-mustard sauce, melt butter in a saucepan.  Stir in crumbled chicken bouillon cube.  Whisk in flour and cook until mixture begins to thicken.  Add beer and let boil until mixture is reduced to half.  Add water and milk.  Boil mixture until it thickens.  Add grated cheese and ground mustard.  Set aside.
           
       Saute minced garlic in butter.  Add in button and Shiitake mushrooms.  Stir fry for about 2 minutes.  Set aside.

       Plate pan-fried pork butterfly cut in a platter.  Top with cheese-mustard sauce and mushroom mixture.
           
Makes 10 servings.