1. Pound the pork slices thin, season with salt and pepper and coat both sides in flour.
2. Fry the slices in the oil for 3-4 minutes per side until golden brown, then transfer to a plate and keep warm.
3. Sweat the chopped onion in the remaining fat until translucent, then add the sliced mushrooms.
4. Fry the mushrooms until they lose their liquid, then pour in the stock.
5. Add the cream and simmer gently into a silky, thick sauce; season with salt and pepper.
6. Return the slices to the sauce, warm them through and serve immediately.
Tip: A little lemon juice at the end freshens the sauce and lifts the flavours.
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