Directions

1. 1. Put a piece of pork into a heavy zipper lock bag and pound with a meat mallet until it is about 1/4 inch thick. Repeat for the remaining pieces of pork.
2. 2. Melt half of the butter in a large heavy skillet over medium heat and brown the meat on both sides, about four minutes per side. You mamy have to do them one or two at a time. Set the browned pork on a plate and keep it warm.
3. 3. Add the rest of the butter to the skillet and add the onion, garlic and mushrooms. Saute until the mushrooms and onion are soft. Add the artichoke hearts, chicken stock and mustard; stir to dissolve the tasty brown bits on the bottom of the skillet.
4. 4. Add the pork back into the skillet (you'll have to stack it a bit), cover and let simmer for about five minutes. Serve the pork with the vegetables spooned over the top.