Trim fat from pork. Cut pork crosswise into four slices. For each slice, place between two sheets of plastic wrap. Using the flat side of a meat mallet, lb. to 1/4-inch thickness. Spray a cold medium skillet with nonstick coating. Preheat skillet. Add pork and cook over medium heat about 3 minutes or till browned. Turn and cook for 2 to 4 minutes more or till no pink remains. Remove from skillet; cover and keep warm. Add mushrooms, green onion, and garlic to skillet. Cook and stir over medium heat till vegetables are tender. Stir together yogurt, milk, flour, bouillon granules, nutmeg, and pepper. (Mixture may look curdled.) Add to mushroom mixture. Cook and stir till thickened and bubbly. Spoon sauce over meat on each plate. Makes 2 servings. Nutrition information per serving: 155 cal. (25% from fat), 22 g pro., 7 g carbo., 4 g fat (1 g sat. fat), 63 mg cholesterol, 293 mg sodium, 556 mg potassium, 0 g fiber. Food exchanges: 1/2 milk, 1/2 vegetable, 2-1.2 meat. pork 17