4 (2 oz.) pork medallions from the tenderloin or loin
1 tsp. Creole or Dijon mustard
1 tbsp. flour mixed with 1/4 tsp. salt and pinch of white pepper
1 tbsp. oil
1 tbsp. butter
1 cucumber, peeled, seeded and sliced in 1-inch pieces
1 c. California Riesling
1 tsp. Creole or Dijon mustard
4 1/2 oz. Port Salut or Fontina cheese
1 tsp. parsley, chopped

Pound pork until thin and spread with 1 teaspoon mustard. Sprinkle with the seasoned flour. Heat the oil and butter until quite hot. Add pork mustard side up. Turn every 30 seconds or so for 2 minutes. Remove to a hot plate to keep warm.

Add cucumber and remaining mustard. Stir and toss to coat with the oil, butter and mustard for 2 minutes. Push cucumbers to 1 side of the pan. Replace pork and cover with cheese. Distribute cucumbers around pork, pour on half of the wine, and cover pan for 1 minute.

Remove cover, add remaining wine, and cover for another minute, or until the cheese begins to melt. Sprinkle with chopped parsley and serve.