Recipes

Lay each pork loin slice between 2 sheets of plastic wrap and pound to 1/4-inch thickness with a kitchen mallet or rolling pin.

Place 1/2 cup half-and-half in a shallow dish.

In another shallow dish, combine flour, white pepper and paprika.

Completely coat each piece of pork, first with the half-and-half, then with the flour mixture.

In a large skillet, heat 1 tablespoon butter over medium-high heat.

Working in batches and adding more butter as needed, cook pork 4 to 6 minutes on each side or until golden and cooked through.

Transfer pork to a platter.

Cover and keep warm.

Reduce heat.

Add wine, lemon juice, thyme and salt to the skillet.

Cook 3 minutes.

Add remaining 3/4 cup half-and-half.

Reduce heat to low.

Return pork to skillet and simmer 3 to 4 minutes. Sauce should be creamy.