Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Pork cutlets, pounded thin |
| 3 tablespoons | All-purpose flour |
| 2 tablespoons | Butter |
| 5 larges | Shallots, sliced |
| 2 \N | Apples, peel/core/sliced |
| ½ cup | Apple cider |
| ⅔ cup | Beef broth |
| ¼ cup | Heavy cream |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 1 tablespoon | Chopped parsley |
Coat pork in 2 tbsp flour. Heat 1 tbsp butter in heavy nonstick skillet over high heat. Add cutlets; cook 1 minute per side. Transfer to platter.
Add remaining tablespoon butter to skillet. Reduce heat to medium-high. Add shallot and apple; cook, stirring occasionally, 5 minutes. Add apples cider and broth; cook 3 minutes or until apples are tender.
Whisk together remaining tablespoon flour and cream in small bowl. Stir into skillet. Add salt and pepper; cook, stirring, 3 minutes or until thickened. Pour over pork cutlets. Garnish with parsley.
Posted to EAT-L Digest 29 Dec 96 Recipe by: Family Circle 1-7-97 From: The Taillons <taillon@...> Date: Mon, 30 Dec 1996 15:20:25 -0500