Cut pork into 12 slices. Pound each slice between sheets of waxed paper until 1/4 inch (6 mm) thick.
In a large non-stick frying pan over medium-high heat, melt 1 Tbsp. (15 mL) butter. Cook pork 2 minutes per side or until just cooked through. Remove from pan to platter. Reserve pan juices.
Top each piece with Canadian Oka and place in a warm oven to melt cheese. Melt remaining 1 Tbsp. (15 mL) butter in same frying pan over medium-high heat. Add onion and cook, stirring, for 3 minutes. Add apple slices and sugar to pan. Cook, stirring, for about 3 minutes. Remove from pan.
Add cider, poultry seasoning and any accumulated juices from the pork to the pan. Cook, stirring, over high heat until liquid is reduced by half. Return apples to pan. Pour in cream. Continue to cook and stir until cream is slightly thickened. Salt and pepper to taste. To serve, arrange cheese-topped meat on a bed of creamed apple slices. Garnish with thyme, if desired.
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
A medium-bodied beer with fruity, spicy accents to deliver a mildly sweet taste and a mild finish.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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