| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Curtis aike, Flash1 |
1 |
servings |
INGREDIENTS
| 4 |
|
Pork loin cutlets |
|
|
Salt and pepper to taste |
| 3 |
tb |
Butter |
| 2 |
tb |
Cider vinegar |
| 5 1/2 |
c |
Apple cider |
| 1/3 |
c |
Chicken broth 11/2 teaspoon cornstarch |
| 3 |
tb |
Water |
| 1 |
md |
Apple; unpeeled, sliced |
| 7 |
oz |
Canned apple pie filling |
| 1/4 |
c |
Chopped basil |
INSTRUCTIONS
Place cutlets between sheets of wax paper and pound to 1/4- inch
thickness. Season with salt and pepper. In heavy skillet, add cutlets
to melted butter and cook until slightly browned. Remove from skillet
to plate. Cover and set aside. Add vinegar to skillet. Scrape up
browned bits and continue to cook. Add apple cider and chicken broth.
Cook Over high heat until liquid is reduced. While cooking, in cup,
dissolve cornstarch in water. Add to sauce and cook over medium high
heat, stirring (to thicken).
Lower heat, add apple and apple-pie filling and cutlets, turning to
coat both sides. Cover and simmer till ready to serve. Sprinkle with
chopped basil. Serve warm.
Approximately 13 minutes.
Per serving (excluding unknown items): 1224 Calories; 36g Fat (26%
calories from fat); 2g Protein; 233g Carbohydrate; 92mg Cholesterol;
477mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW#FF2074
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