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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
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