2 or 3 sm. pork cutlets
Flour
Salt and pepper
2 tsp. EACH vegetable oil and butter
1/2 c. sliced onions
1/2 c. sliced mushrooms
1/4 c. of Half and Half
1 tbsp. chopped fresh parsley
1 tbsp. Dijon style mustard
1 1/2 tsp. lemon juice

Dredge cutlets in seasoned flour. Heat the oil in skillet over medium heat, add meat and cook until browned, 2 or 3 minutes on each side. Remove to oven safe platter and keep warm in low oven. In same skillet add butter over high heat until it bubbles.

Add onions and mushrooms and saute until lightly brown. Reduce heat to low and add half and Half, parsley, mustard and lemon juice and cook, stirring until mixture is slightly thickened. Remove meat from oven, top with sauce and serve. (Nice different taste).