Sunday, November 18, 2007

Maple Glazed Pork with Apples

1/3 c. maple syrup
1 T. spicy brown mustard
1/4 t. salt
1/4 t. pepper
1/4 c. bread crumbs
4 pork loin cutlets (about 1 lb)
2 T. olive oil
1/'2 apple cider
2 medium granny smith apples, each cored and cut into 16 wedges

1. In a small bowl, stir together the maple syrup, mustard, salt, and pepper until well combined. Place the bread crumbs in alarge ziplock bag, add the pork then seal the bag and shake it to coat the cutlets.
2. Heat the oil in large skillet over medium-high heat. Add the pork and cook it for 2 minutes on each side or until golden brown. Add the cider and apple wedges. Bring the cider to a boil, then reduce the heat and let it simmer uncovered for 5-7 minutes or until the pork is done. Stir in the maple syrup mixture and cook the pork for 5 minutes more or until the pan sauces are thick and syrupy. Make 4 servings.

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