Pork Cutlets with Cider Sauce

Name: Pork Cutlets with Cider Sauce
Yield: 4
Ingredients: 1 lb. baby red-skinned potatoes; 3 tbsp. canola oil; 1 1/2 lb. pork cutlets; 1 1/4 c. apple cider; 2 tsp. Dijon mustard; 6 c. shredded red cabbage; 1 Golden Delicious apple

By Barbara ChernetzPublished: Dec 26, 2012

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Yields:

Cal/Serv:

539

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A sweet and tangy apple cider sauce is the perfect compliment to succulent pork, potatoes, and cabbage.

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Directions

1. Step 1Place potatoes in a medium saucepan, cover with water, and bring to a boil. Cook for 8 minutes; drain.
2. Step 2In a nonstick skillet, heat 1 tablespoon canola oil over medium-high heat. Add potatoes and cook, stirring until browned, 5 minutes; remove from heat.
3. Step 3Sprinkle cutlets with 1/2 teaspoon salt and 1/4 teaspoon pepper. In same skillet, heat 1 tablespoon canola oil over medium-high heat. Add cutlets; cook until browned all over, 3 minutes. Remove from skillet. Add 1 cup of the apple cider; increase heat to high and cook until thickened, 2 minutes. Stir in mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4. Step 4In a second skillet, heat remaining 1 tablespoon oil over medium-high heat and cook cabbage, apple, 1/2 teaspoon salt, and 1/4 teaspoon pepper until crisp-tender, about 3 minutes. Pour in remaining 1/4 cup cider and cook 1 minute.
5. Step 5Place cutlets on plates; spoon sauce over pork. Serve with potatoes and cabbage.