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1. Cut the pork widthwise into 6 pieces.
2. Flatten the pork to 1/4-in. thickness.
3. In a gallon sized ziplock bag, combine the flour, salt and pepper.
4. Add the pork, a few pieces at a time, and shake to coat.
5. Brown the pork in butter in a large nonstick skillet over medium-high heat.
6. Remove and keep warm.
7. Slice the green onions, separating the white and green portions.
8. Reserve the green portion for garnishing.
9. Saute the white portion of green onions for 1 minute in the same skillet.
10. Add the wine and bring to a boil.
11. Cook until the liquid is reduced to about 2 tablespoons.
12. Add the milk.
13. Reduce the heat and simmer, uncovered, for 1-2 minutes or until slightly thickened.
14. Whisk in the mustard.
15. Serve the pork with the Dijon sauce.
16. Garnish with the reserved green onions.
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