Sauteed Pork With Apples

• 2 tablespoons all-purpose flour
• 1 teaspoon ground cumin
• kosher salt and black pepper
• 12 pork cutlets (about 1 1/2 pounds)
• 1 tablespoon canola oil
• 1 tablespoon butter
• 2 small Granny Smith apples, halved
• 1/2 cup low-sodium chicken broth
• 2 tablespoons white wine vinegar
• 1/4 cup fresh flat-leaf parsley, chopped
• 2 tablespoons whole-grain mustard

1. In a shallow bowl, combine the flour, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper. Lightly coat each cutlet with the flour mixture; set aside.
2. Heat the oil and butter in a large skillet over medium-high heat.
3. Sprinkle the apples with 1/4 teaspoon each salt and pepper and cook, cut-side down, until golden-brown, 3 to 5 minutes. Transfer to 4 plates.
4. Working in batches (add more oil if needed), cook the pork until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the plates.
5. Add the broth and vinegar to the skillet and simmer until slightly reduced, 4 to 5 minutes. Stir in the parsley.
6. Serve the pork and apples with the pan sauce and mustard.

flour, ground cumin, kosher salt, pork cutlets, canola oil, butter, apples, chicken broth, white wine vinegar, parsley, wholegrain mustard

Taken from www.epicurious.com/recipes/member/views/sauteed-pork-with-apples-50151666 (may not work)