Pork Cutlets in Cider


1-1/2 pounds boneless pork cutlets, trimmed
1 cup cider
4 small apples, peeled and sliced
1/4 teaspoon salt
ground pepper, to taste
1/2 cup sour cream
1 tablespoon prepared brown mustard


Saute cutlets in a skillet until browned. Reduce heat and add cider, apples, and seasonings. Simmer for about 10 minutes, until cutlets are cooked. Remove to serving plate. Boil pan juices to reduce to ½ cup. Cool briefly, then stir in sour cream and mustard. Pour over the cutlets.


Makes 4 servings.

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Sounds yummy

Sounds yummy