Pork Cutlets With Apple-Cranberry Sauce

• 2 1/2 lb. boneless, center-cut pork loin roast, trimmed of fat and cut crosswise into 16 slices
• 1/2 c. flour
• salt and pepper to taste
• 3 Tbsp. butter
• 1 Tbsp. vegetable oil
• 2 medium-size tart apples (such as Granny Smith), peeled, cored and cut into 1/4-inch slices (about 3 c.)
• 1 medium onion, finely chopped (about 1 c.)
• 3 cloves garlic, crushed
• 2 c. apple cider
• 1/2 c. cranberry juice cocktail
• 1/2 can whole cranberry sauce

1. Using meat mallet or rolling pin, pound pork slices to 1/8-inch thickness between 2 sheets of plastic wrap.
2. In shallow dish, combine flour, 3/4 teaspoon salt and 1/2 teaspoon pepper. Dip cutlets into flour mixture to coat on both sides, shaking off excess and setting aside any remaining flour mixture.

center, flour, salt, butter, vegetable oil, apples, onion, garlic, apple cider, cranberry juice cocktail, cranberry sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1057498 (may not work)