4 pork loin chops butterflied, cut 3/4 inch thick
1 tbsp. black peppercorns, crushed
1/2 tsp. dried thyme
1/2 tsp. dried tarragon
1 1/2 tsp. canola oil
1 1/2 tsp. butter

Combine crushed peppercorns, thyme and tarragon (spice mixture may be combined in various amounts according to personal taste). Press mixture firmly into meat using the heel of the hand. Let pork chops stand at room temperature for up to 30 minutes to allow flavors to permeate the meat.

In a non-stick skillet, heat oil and butter together over medium heat. Sauté pork chops for 5 to 7 minutes on each side. Remove and keep warm.

SAUCE:

2 tbsp. green onions, finely chopped
1/2 cup dry white wine or vermouth
1/4 cup beef bouillon

Add chopped onions, wine and bouillon to skillet. Bring to a boil, scraping up brown bits with a wooden spoon. Reduce liquid by half. Pour sauce over pork chops and serve.

Makes 6-8 servings