Pork Medallions With Apples And Cider

• 1 boneless pork chops or (8 ounce) pork tenderloin
• 2 tablespoons flour
• salt and pepper
• 3/4 teaspoon ground ginger
• 1/2 teaspoon grated nutmeg
• 1/2 tablespoon clarified butter (see notes in description)
• 1 firm granny smith apple, peeled, cored and thinly sliced
• 1/2 cup hard apple cider or 1/2 cup non-alcoholic sparkling apple cider

1. Cut tenderloin into 1" discs if using.
2. Put pork between wax paper and pound until about 1/4" inch thick. You should have about 6 slices if using tenderloin.
3. Combine flour with ginger, nutmeg and salt & pepper to taste. Dredge pork and shake off excess.
4. In a non-stick skillet large enough to hold cutlets comfortably in one layer, heat clarified butter over medium heat. When hot, add pork and cook about 3 minutes on each side.
5. Remove cutlets to a warm platter or serving plates. Add apples to the skillet. Cook a few minutes, turning to brown evenly. Add cider and raise heat to medium-high. As soon as the sauce is absorbed by apples and slightly thickens, pour over pork.

pork chops, flour, salt, ground ginger, grated nutmeg, clarified butter, apple, apple cider

Taken from www.food.com/recipe/pork-medallions-with-apples-and-cider-220005 (may not work)