Pork Cutlet Saute

• 3 tablespoons all-purpose flour, divided
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon pepper
• 2 boneless pork loin chops
• 1 tablespoon canola oil
• 1 tablespoon butter
• 8 medium fresh mushrooms, quartered
• 1 cup beef broth
• 2 tablespoons dry sherry or additional beef broth

1. In a shallow bowl, combine 1 tablespoon flour, sage and pepper. Coat pork chops with flour mixture. In a skillet, cook chops in oil and butter over medium-high heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm.
2. In the same skillet, saute mushrooms for 2 minutes. Place remaining flour in a small bowl. Whisk in broth and sherry or additional broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Return pork to the pan; heat through.

allpurpose flour, sage, pepper, pork loin chops, canola oil, butter, fresh mushrooms, beef broth, sherry

Taken from www.tasteofhome.com/recipes/pork-cutlet-saute/ (may not work)