Food
Pork Cutlets in Cider
By Yankee Magazine|Feb 09 2005|
Yield
Makes 4 servings.
Ingredients
1-1/2 pounds boneless pork cutlets, trimmed
1 cup cider
4 small apples, peeled and sliced
1/4 teaspoon salt
ground pepper, to taste
1/2 cup sour cream
1 tablespoon prepared brown mustard
Instructions
Saute cutlets in a skillet until browned. Reduce heat and add cider, apples, and seasonings. Simmer for about 10 minutes, until cutlets are cooked. Remove to serving plate. Boil pan juices to reduce to 1/2 cup. Cool briefly, then stir in sour cream and mustard. Pour over the cutlets.
