Preparation:
Melt 4 tablespoons butter in heavy large skillet over medium-high heat. Add apples and brown sugar. Saute until apples are tender and golden brown, about 10 minutes. Remove from heat. Cover to keep warm. Pound pork between sheets of waxed paper to 1/2-inch thickness. Season pork with salt and pepper. Coat with flour, shaking off excess. Melt remaining 2 tablespoons butter in another heavy large skillet over medium-high heat. Working in batches, add pork to skillet and cook until golden brown and cooked through, about 2 minutes per side for each batch. Transfer pork to platter. Add cider to skillet and bring to boil, scraping up any browned bits. Add cream and boil until reduced to sauce consistency. Season to taste with salt and pepper. Divide pork and apples among plates. Spoon sauce over.
Prep Time: 10 minutes Cook Time: 25 minutes Makes: 6 servings Medallions or cutlets of pork are made by cutting a tenderloin into thick slices. This dish, with its classic pairing of pork and apples, is so easy to prepare, yet it's elegant enough for a small dinner party. I like to serve it with roasted potatoes and steamed vegetable |
