Method

Place pork slices between plastic wrap and pound with mallet until ¼-inch thick. Melt 3 tablespoons butter in a large skillet over medium high heat.  Add apple rings, sweet potato rounds and sugar and sauté until tender and golden brown around the edges (6-8 minutes).  Remove from skillet and keep warm.  

Melt another 2 tablespoons of butter in skillet.  Season pork with salt and pepper to taste.  Add to skillet and sauté until cooked through about 2 minutes per side.  Transfer to serving plate and keep warm.  

Melt last tablespoon of butter in skillet, add onions and thyme and sauté for 2 minutes.  Add brandy and boil until reduced in half, scraping up any browned bits.  Add cream and cider and boil until sauce thickens slightly (about 3 minutes).  Add more salt and pepper to taste, if needed.  Spoon sauce over pork on serving plate and top with sautéed apples and sweet potatoes.  Serve immediately. 

Serves 6

Contributor: Mary Marlowe Leverette

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pork recipes

from our seasonal cooking contest