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Cullen's Chops with Mustard Sauce

1 pound Pork Tenderloin Medallions or Loin Chops, cut 1/2-inch thick
2 tablespoons flour
1/2 teaspoon EACH thyme and salt
1/4 teaspoon EACH paprika and pepper
1 tablespoon butter
1 tablespoon butter
1 tablespoon coarse-grain Dijon mustard
1 tablespoon tarragon vinegar (see note)
1/2 teaspoon cracked green peppercorns (see note)
1/4 teaspoon salt, or to taste
1 tablespoon flour
1 cup milk


Shake flour with seasonings in a plastic bag to blend. Add pork medallions or chops and shake to coat.

Melt butter in a 12-inch non-stick skillet over Medium-High heat. Place pork in pan and brown quickly 2 to 2 1/2 minutes per side. Remove and keep warm.

Make sauce by melting butter in same skillet. Stir in mustard, vinegar, pepper and salt. Blend in flour until a thick paste forms. Pour milk slowly into flour, whisking to combine until smooth. Heat 3 to 5 minutes; stir occasionally until desired thickness. Serve sauce under or over pork.

Note: White or red wine vinegar and 1/4 teaspoon black pepper may be substituted.

The greatest pleasure I have known is to do good action by stealth, and to have it found out by accident.

- Charles Lamb