1/2 to 1/3 lb. pork bone, not boneless
Flour
1 tbsp. butter
1 tbsp. salad oil
1/3 c. chicken broth
1/2 tsp. lemon juice
1 tbsp. Dijon mustard
1/4 c. whipping cream

Cut away bone. Place meat between plastic wrap. Pound about 1/4 inch. Coat meat in flour. Place meat in butter and oil over medium high heat in frying pan. Cook until no longer pink. Remove from pan. Keep warm. Cook rest of meat and add more butter and oil if needed.