Name: Pork with Apples
Ingredients: 4 Pork cutlets, pounded thin; 3 tb All-purpose flour; 2 tb Butter; 5 lg Shallots, sliced; 2 Apples, peel/core/sliced; 1/2 c Apple cider; 2/3 c Beef broth; 1/4 c Heavy cream; 1/2 ts Salt; 1/8 ts Pepper; 1 tb Chopped parsley

But who is this that cometh from the tomb, with dyed garments from the bed of death? He that is glorious in His appearance, walking in the greatness of strength? It is thy Prince, O Zion! Christian, it is your Lord! He hath trodden the wine-press alone; He hath stained His raiment with blood; but now as the first-born from the womb of nature, He meets the morning of His resurrection. He arises, a conqueror from the grave; He returns with blessings from the world of spirits; He brings salvation to the sons of men. Never did the returning sun usher in a day so glorious! It was the jubilee of the universe!

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Not, Sent	4	Servings

INGREDIENTS

4		Pork cutlets, pounded thin
3	tb	All-purpose flour
2	tb	Butter
5	lg	Shallots, sliced
2		Apples, peel/core/sliced
1/2	c	Apple cider
2/3	c	Beef broth
1/4	c	Heavy cream
1/2	ts	Salt
1/8	ts	Pepper
1	tb	Chopped parsley

INSTRUCTIONS

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@ACCESS.MOUNTAIN.NET>
Date:    Mon, 30 Dec 1996 15:20:25 -0500

A Message from our Provider:

“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”