| 1-1/2 lbs. | Boneless pork loin, cut into 4 slices across the grain. |
| 4 tbsps. | Butter |
| 1 | Small onion |
| 1 clove | Garlic, crushed |
| 8 oz. | Sliced mushrooms |
| 1 can | Quartered artichoke hearts, drained |
| 1/2 cup | Chicken broth |
| 2 tsps. | Dijion or spicy brown mustard |
1. Put a piece of pork into a heavy zipper-lock bag, and pound until it is 1/4 inch thick. Repeat for the remaining pieces of pork.
2. Melt 2 tablespoons of the butter in a large, heavy skillet over medium heat, and brown the meat on both sides,(about 4 mintues per side). You'll have to do one or two at a time. Set the browned pork on a plate, snd keep it warm.
3. Add the rest of the butter to the skillet, and add the onion, garlic, and mushrooms. Saute' until the mushrooms and onion are limp. Add the artichokes, chicken broth, and mustard, and stir around to dissolve the tasty brown bits on the bottom of the skillet.
4. Add the pork back into the skillet(you'll have to stack it a bit), cover, and let simmmer for about 5 minutes. Serve the pork with the vegetables spooned over the top.
If you prefer, you can make this out of 4 pork chops with the bones cut out.