1# or more of pork tenderloin, cut into 1” crosswise slices sprinkled with salt and pepper, and rolled in flour. Heat 2 Tbls butter; brown rounds quickly.
Bring 1 c thin cream, 2 Tbls lemon juice, 1 slice of onion to a boil. If you have sour cream, use it and omit the lemon juice. Pour this mixture over the chops. Add 1/2# mushrooms, sliced. Cover the skillet closely. Simmer the rounds until they are done—for about 20 minutes. Add for the last 2 minutes 6 stuffed olives, sliced. Serve the pork garnished with 2 Tbls chopped parsley.
Serves 4
The amount of mushrooms and olives is unimportant. You may dispense with them. A few capers or chopped pickles may be added just before serving.