Medaillons De Porc Au Camembert (Pork W/Camembert - France)

Put the pork fillets between 2 sheets of grease-proof paper or clear film & pound w/the flat side of a meat mallet or roll w/a rolling pin to flatten to a thickness of about 1/2-inch. Sprinkle fillets w/pepper.

Melt butter in a heavy frying pan over med-high heat till it begins to brown & then add the meat. Cook for 5 min (turning once) or till just cooked through. Transfer to a warmed dish & cover to keep warm.

Add the wine to the same pan & bring to a gentle boil (de-glaze the pan), scraping the meat drippings from the base of the pan. Stir in the creme fraiche (or cream) + the herbs & bring back to a gentle boil.

Add the cheese, mustard & any meat juices that have accumulated from the warm meat. Add more creme fraiche (or cream) as desired to reach your preferred sauce consistency & adjust seasoning to taste. Serve immediately w/the sauce & garnish w/the chopped parsley.