Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4 inch thickness (Can be prepared 4 hours ahead. Cover tightly and refrigerate.) Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and saute until golden brown, about 6 minutes. Set aside. Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and saute until just cooked through, about 2 minutes per side. Transfer to plate; keep warm. Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and saute 2 minutes. Add Calvados and boil unti reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper. Reheat apples, if necessary. Arrange a frew pork slices on each plate. Spoon sauce over. Top generously with sauteed apple slices and serve. From the Normandy region of France Bon Appetit/May 94 Typed by Didi Pahl From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
