Yield: 4 Servings
|4 \N||Pork cutlets, pounded thin|
|3 tablespoons||All-purpose flour|
|5 larges||Shallots, sliced|
|2 \N||Apples, peel/core/sliced|
|½ cup||Apple cider|
|⅔ cup||Beef broth|
|¼ cup||Heavy cream|
|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