Pork Medallions With Apples And Cider - cooking recipe

Ingredients

1 boneless pork chops or (8 ounce) pork tenderloin
2 tablespoons flour
salt and pepper
3/4 teaspoon ground ginger
1/2 teaspoon grated nutmeg
1/2 tablespoon clarified butter (see notes in description)
1 firm granny smith apple, peeled, cored and thinly sliced
1/2 cup hard apple cider or 1/2 cup non-alcoholic sparkling apple cider

Preparation

Cut tenderloin into 1\" discs if using.
Put pork between wax paper and pound until about 1/4\" inch thick. You should have about 6 slices if using tenderloin.
Combine flour with ginger, nutmeg and salt & pepper to taste. Dredge pork and shake off excess.
In a non-stick skillet large enough to hold cutlets comfortably in one layer, heat clarified butter over medium heat. When hot, add pork and cook about 3 minutes on each side.
Remove cutlets to a warm platter or serving plates. Add apples to the skillet. Cook a few minutes, turning to brown evenly. Add cider and raise heat to medium-high. As soon as the sauce is absorbed by apples and slightly thickens, pour over pork.