Instructions: Place chops between 2 sheets of waxed paper. Pound with meat mallet or rolling pin to 1/4 inch thickness. Season with salt and pepper.

Heat oil in large skillet over meidum-high heat. Add pork; cook until browned on both sides and cooked through, about 6 minutes, turning once. Transfer to a platter; keep warm.

Add onion to same skillet; cook, stirring occasionally, over medium-high heat until golden and softened, 2 to 3 minutes.

Add wine; bring to boiling, scraping up any browned bits from bottom of skillet. Remove from heat. Spoon sauce over chops. Serve with hot cooked rice.

Serving Size : 4

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