Dredge pork slices in flour. In a large skillet, heat butter and oil. Brown pork on both sides in batches; remove and keep warm. Stir in the wine, water, onion, garlic and seasonings into drippings. Return pork to skillet, layering if necessary. Top with mushrooms.

Cover and cook on low heat for 15-20 minutes or until meat is no longer pink. Serve with fettuccine.

Yield: 8-10 servings.

Add Marsala for a pork marsala version