1 1/4 lbs. pork cutlets (1/2 inch thick)
1 tbsp. Dijon mustard
2 tbsp. butter
1/8 tsp. salt, or to taste
1/2 c. beef broth
1/2 top dried tarragon, crumbled
1/2 c. Half and Half
Pepper to taste

Spread one side of meat slices with mustard. In heavy skillet, melt butter and pork, mustard side down. Sprinkle with salt. Reduce heat and cook 5 minutes on each side or until no longer pink. Remove meat to platter and keep warm. Add beef broth and tarragon with pan drippings and stir. Simmer until half the liquid remains, add Half and Half, simmer stirring until sauce is slightly thickened. Season with pepper and pour over pork, then serve. Serves 4.