1 to 1 1/2 pounds boneless center-cut single pork loin, cut into 1/2-inch-thick slices
1 1/4 cups half-and-half, divided
1/3 cup flour
1/4 teaspoon white pepper
1/4 teaspoon paprika
1 to 2 tablespoons butter, divided
1/4 cup dry white wine
1 tablespoon lemon juice
1/2 teaspoon dried thyme
1/2 teaspoon salt
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.
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.