2 butterfly pork chops
cut 1/2-inch thick 3 tablespoons all-purpose flour 1/4 teaspoon pepper 2 teaspoons butter or margarine 1 tablespoon finely chopped green onion 1/3 cup dry white wine 1 teaspoon Dijon-style mustard 1/4 cup cold water 1 1/2 teaspoons all-purpose flour
Pound pork with a meat mallet to 1/4-inch thickness. Combine 3 tablespoons flour and pepper; dredge chops lightly in flour mixture. In a medium skillet melt butter; add chops and brown on both sides. Remove chops and set aside. Add green onion to drippings; cook over medium heat till crisp-tender. Stir in wine and mustard. Return chops to skillet. Cover and reduce heat to medium-low. Simmer for 15 to 18 minutes or till done. Remove chops and set aside. Combine water and 1 1/2 teaspoons flour, mixing to dissolve flour. Add flour mixture to drippings. Cook over medium-high heat till thickened and bubbly, stirring constantly. Return chops to skillet. Cover and cook for 2 to 3 minutes or till heated through.