Scaloppini Pork with Sherry and Mushrooms

 4 very thin boneless pork loin chops
 About ¼ cup of flour (you may not use it al)l
 Salt and pepper
 ¼ teaspoon of Paprika
 ¼ teaspoon dried tarragon
 1 teaspoon chopped fresh flat parsley (or dried parsley if you don’t have fresh)
 2-3 garlic cloves, chopped
 ½ lemon
 2 tablespoons extra virgin olive oil or avocado oil
 4 tablespoons of butter
 ¼ cup of Sherry (or you can use White wine or Marsala wine)
 ¼ cup of chicken stock
 8-oz jar or package of fresh copped button mushrooms

 Pound the pork cops with a meat pounder until very thin. I use parchment or wax paper over the chops when I pound them.
 Mix flour, paprika, tarragon and garlic powder. Season with salt and pepper to taste.
 Lightly dredge the pork chops in the seasoned flour so they are just dusted shaking off any excess flour.
 Heat the olive oil in a skillet on medium high heat and sauté the pork chops about 2-3 minutes each side until lightly browned. You may want to do this two at a time so as not to crowd the chops. They are very thin so should cook through. If they brown too quickly and are not cooked through, you can always put them in baking dish and cook through in the oven on 325 degrees for about 10 minutes.
 In the same skillet, heat up the mushrooms and garlic on medium heat (jarred mushrooms don’t really need to brown) for about 2-3 minutes.
 Add Sherry to the mushrooms and cook down for a few minutes until slightly reduced, scraping bottom of pan
 Add the butter and parsley, stir until melted and creamy
 Squeeze in juice of ½ lemon
 Add the chicken stock an stir together
 Add the pork chops back to the skillet and cook for about 5 minutes in the sauce

Serve over mashed potatoes or pasta, vegetable of your choice on the side and your favorite wine.

You can also make this recipe with pounded chicken breasts or veal. If you use veal, you can ask your butcher for veal sliced scaloppini style and it is already very thin.