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1
Sprinkle a small amount of water on a large sheet of plastic wrap.
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2
Place 2 of the pork slices on top of the plastic and sprinkle again with water.
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3
Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about 1/4-inch thick.
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4
Repeat with the remaining pork.
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5
Mix the flour with the salt and pepper in a shallow pie plate.
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6
Heat half the butter and oil in a large skillet over medium-high heat until almost smoking.
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7
Working in 2 batches, place the pork in the flour mixture and turn to coat on all sides.
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8
Shake off the excess flour and add to the skillet.
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9
Cook until lightly browned, 2 to 3 minutes per side.
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10
Transfer to a plate or platter and cover loosely with foil.
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11
Repeat with the remaining butter, oil, and pork.
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12
Return the skillet to the heat and add the onion and grapes.
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13
Reduce the heat to medium and cook, stirring often, until the onions are slightly softened, about 5 minutes.
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14
Increase the heat to high, pour in the wine, and bring to a boil.
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15
Cook rapidly, stirring to pick up any browned bits in the bottom of the skillet, until reduced to about 1 tablespoon.
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16
Add the stock and sugar and boil until reduced by half.
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17
Reduce the heat to medium and return the pork to the skillet with any accumulated juices.
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18
Simmer gently until heated through, 3 to 5 minutes.
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19
Transfer the pork to a large heated platter.
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20
Remove the skillet from heat, whisk in the mustard, and season the sauce with salt and pepper.
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21
Pour the sauce over the pork and serve hot.
