“An elegant dish yet easy enough for every day.”

INGREDIENTS

• 3 tablespoons flour
• 1/4 teaspoon salt
• pinch pepper
• 6 boneless pork loins
• 2 tablespoons each butter and olive oil
• 1 1/2 cups sliced mushrooms
• 1/4 teaspoon dried thyme
• 1/8 teaspoon nutmeg
• 1 cup chicken stock (or 1/2 white wine, 1/2 stock)
• 2 – 3 tablespoons goat cheese

DIRECTIONS

1. Pound pork slightly so thickness is between 1/4 and 1/2 inch depending on your preference.
2. Combine 2 tablespoons of the flour and half of the salt & pepper; lightly dredge chicken in seasoned flour.
3. In large pan, heat half of the butter and oil over medium-high heat; cook pork, turning once, for 3 to 6 minutes or until golden brown but still a bit pink inside. Remove and keep warm.
4. Add remaining butter and oil, add mushrooms, thyme and nutmeg. Increase heat to medium and cook, stirring for 3 minutes.
5. Sprinkle with remaining flour, cook stirring for 1 minute.
6. Add stock and reserved chicken juices; bring to boil, stirring to scrape up brown bits from bottom of skillet.
7. At last minute, stir in goat cheese broken into pieces until just melted.
8. Return pork to pan to heat and serve.

Yield: serves 6