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Pork with Apples

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

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.

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