1/2 to 3/4 lb. thin (less than 1 inch thick) bone-in or boneless pork chops
1 tbsp. flour
1 tbsp. each butter and salad oil
1/3 c. dry vermouth
1/3 c. chicken broth
1 tbsp. lemon juice
1/4 c. whipping cream
1-2 tbsp. Dijon mustard
Dash of nutmeg and chopped parsley

Remove bone from chops if necessary and trim fat. Pound meat until 1/4 inch thick. Coat meat with flour and cook quickly, 1 1/2 minutes per side or until pork is lightly browned and no longer pink when slashed, adding more butter and oil as you cook all the pieces.

Place on a platter and keep warm. Pour vermouth, chicken broth and lemon juice into pan and stir to blend in browned particles. Boil until reduced to about half. Stir in cream, mustard and nutmeg. Bring sauce to a boil and cook, stirring, until sauce thickens slightly. Pour any meat juices that collected on serving platter into sauce. Add salt and pepper to taste and pour over meat. Garnish with chopped parsley. May use 2 whole boneless chicken breasts with this recipe, too. Serves 2.