2 lb. pork chops
2 med. cucumbers
4 oz. coarse grain mustard
1 tbsp. butter
1/2 c. flour
Salt to taste
1/2 c. milk

Remove excess fat and bone from chops. Pound meat to "pancake" thickness. Dip in milk; lightly flour and salt. Coat with mustard.

Remove skin from cucumber; slice into halves, then quarters. Remove seeds. Cut quarters lengthwise to julienne strips. Heat skillet to medium-high; add tablespoon butter. Cook chops until done. Add cucumber and remaining mustard. Serve with Beaujolais or Chardonnay (wine).