Pork Cutlets With Apple-Cranberry Sauce - cooking recipe

Ingredients

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

Preparation

Using meat mallet or rolling pin, pound pork slices to 1/8-inch thickness between 2 sheets of plastic wrap.
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.