Return to Content

Pork Cutlets in Cider

by in Dec 2001

Yield: Makes 4 servings.

Ingredients:

  • 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

Instructions:

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 1/2 cup. Cool briefly, then stir in sour cream and mustard. Pour over the cutlets.
Updated Wednesday, February 9th, 2005
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order