Heat the butter in a large skillet set over medium-high heat until melted.

Season the pork with salt and pepper.

Place the flour in a shallow bowl, then place the pork in the flour and turn over to lightly coat it, shaking off excess flour.

Add the pork to the pan and cook until golden brown and cooked throughout.

Remove the cooked pork from the pan, put on a plate and set aside.

Add the diced green onions to the pan (save a few for garnish if desired), and sauté for 1-2 minutes

Add the mushrooms to the pan and continue to sauté for 3-5 minutes, or until tender.

Pour in the wine and chicken stock, be sure to scrape the bottom of the pan to get all the brown bits that may have cooked on, and simmer for about 3 minutes or until the liquid is reduced by about half.

Add in the mustard and pour in the milk. Whisk for 2-3 minutes.

Return the pork and any juices to the pan, and let it simmer for another 2-3 minutes to warm the pork back up and the gravy will thicken.

Serve immediately

Enjoy!