4 to 6 (1/2 inch) thick pork loin chops

Pound with mallet, salt and pepper to taste, flour lightly, and brown quickly in olive oil, set aside and keep warm.

SAUCE:

1/4 c. white wine
1/2 tsp. Dijon mustard
3 1/2 c. chicken broth
1 tbsp. flour
1 clove garlic
1/2 onion

Drain most of oil from pan and add onions allowing them to wilt. Add flour stirring a few minutes. Add the garlic, Dijon mustard, stirring continuously, adding chicken broth last. Serve pork loin chops adding gravy sauce over them. Enjoy!