Instructions: Over medium heat, melt the butter in just enough oil to coat the bottom of a large skillet. Sprinkle the pork slices lightly with salt and generously with freshly ground pepper. Dust with flour, shaking off the excess. When the butter sizzles and begins to color, brown the slices slowly, turning them until each side is nicely colored; remove them and set aside.

Over low heat, add the shallots and stir until softened. Add the garlic, bay leaf, and rosemary. (Omit if fresh rosemary is unavailable.) Continue to cook about 1 minute, without letting the garlic brown. Pour in the wine, raise the heat and bring to a boil. Cook until the wine is reduced to about 3 tablespoons and the juices are nicely caramelized.

Add the stock and simmer briefly. While there is still 1/3 to 1/2 cup of sauce left in the skillet, return the pork and accumulated juices. Baste, lower the heat, cover and cook 10 minutes.

Turn the meat, baste and cook, covered, another 10 minutes. Adjust the heat so the sauce does not cook away. After 10 minutes, arrange the lemon slices over the slices of pork, cover the skillet and simmer 5 minutes longer.

At this time, add the mushrooms, tucking the slices around the meat. Cover and cook about 3 minutes longer. Turn the scallops and mushrooms, rearranging the lemon slices on top. Cook briefly, uncovered, tilting the pan to gather sauce for basting the meat.

Transfer the pork, lemon slices, and mushrooms to a warmed platter. Spoon over the sauce, sprinkle with parsley and serve.

Either mashed potatoes or buttered pasta make a nice accompaniment.

Comments: Slices of boneless pork work very well in a sauce usually reserved for veal scaloppine. Use boneless tenderloin or center-cut loin, trimmed of all but the thinnest line of fat. Do not pound the meat as you would for veal scaloppine.

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