Instructions: Using a meat mallet or rolling pin, flatten pork rounds slightly to scant 1/2-inch thickness. Sprinkle with salt and pepper. Saute in butter or olive oil until brown and cooked through, about 2 minutes per side. Transfer pork to a plate.

Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat a spoon, stirring up browned bits, about 3 to 5 minutes. Mix in capers and mustard. Return pork to sauce. Simmer to heat through.

This recipe yields 4 servings;

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.