Pork Scalloppine with Cranberry Sauce

• 4 ea pork loin cutlets, boneless, pounded to 1/4-inch thickness
• 4 tablespoons flour, all-purpose
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons vegetable oil
• 1/4 cup red wine vinegar
• 3 tablespoons sugar
• 3 cups chicken broth
• 1 cup onions finely chopped
• 3 tablespoons butter
• 3 tablespoons flour, all-purpose
• 1 cup cranberries fresh or frozen
• 1/4 cup liqueur cranberry flavor

1. Mix together flour, salt and pepper.
2. Dredge the scaloppine in flour mixture, shaking off excess.
3. In heavy skillet, saute the pork in hot oil, turning once, just until browned.
4. Arrange cutlets on a serving platter and dress with some of the heated sauce.
5. FOR SAUCE: Cook together vinegar and sugar in a small saucepan until sugar is dissolved.
6. Add stock and simmer for 5 minutes.
7. In a skillet, saute onion in the butter until onion is browned.
8. Add flour, stir briskly and whisk in stock mixture.
9. Bring to a boil and cook and stir for 5 minutes.
10. Stir in cranberries and liqueur and simmer for 5 minutes.

pork loin cutlets, flour, salt, black pepper, vegetable oil, red wine vinegar, sugar, chicken broth, onions, butter, flour, cranberries, liqueur cranberry flavor

Taken from recipeland.com/recipe/v/pork-scalloppine-cranberry-sauc-34356 (may not work)