2 butterfly chops, cut 1/2 inch thick
3 tbsp. flour
1/4 tsp. pepper
2 tbsp. butter
1 tbsp. sliced green onion
1/3 c. dry white white wine
1 tsp. Dijon-style mustard
1/4 c. cold water
1 1/2 tsp. flour

Pound pork with a meat mallet to 1/4 inch thickness. (I have successfully used a very lean pork cutlet when I'm to lazy to pound). Combine 3 tablespoons flour and pepper; dredge chops. In skillet melt butter; add chops and brown on both sides. Remove chops. Add green onion to drippings; cook over medium heat until crisp-tender. Stir in wine and mustard. Return chops to skillet. Cover and reduce heat to medium-low. Simmer for 15-18 minutes or until done. Remove chops.

Stir together water and 1 1/2 teaspoons flour; stir into drippings. Cook over medium-high heat until thickened and bubbly, stirring constantly. Return chops to skillet. Cover and cook for 2-3 minutes or until heated through. Garnish with tarragon and serve with pea pods, carrots, and water chestnuts, if desired.

Makes 2 servings.