Pork with Lemon Dijon Sauce

1 pound boneless pork top loin chops
pepper to taste
2 tablespoons margarine
2 cups sliced fresh mushrooms
1 tablespoon lemon juice
2 tablespoons margarine
1/2 cup whipping cream
1 teaspoon Dijon mustard

Pound chops to 1/4 inch thick and cut into several pieces. Sprinkle lightly with pepper.

Melt 2 tablespoons margarine in a large skillet.

Saut� sliced mushrooms over medium high heat for 2 to 3 minutes. Add the lemon juice and cook until the liquid is evaporated, 1 to 3 minutes. Remove the mushrooms from the skillet.

Add the remaining 2 tablespoons of margarine to the skillet.

Cook the pork scallops, half at a time, over medium high heat for 1 to 2 minutes on each side. Add more margarine, if necessary.