Cut into 1 inch slices, 1 pound or more pork tenderloin or use 1 inch or less boneless chops. Roll in flour seasoned with salt and pepper. Saute until golden in 2 tablespoons butter with 1 sliced onion. Pour in 1/2 cup dry white wine and add one small can sliced mushrooms. Cover skillet, simmer about 30 minutes. Add 10 green stuffed olives, sliced. Serve with rice.