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© Meredith Corporation. All rights reserved. Used with permission.
Trim fat from pork. Cut pork crosswise into eight slices. Place each slice between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound pork to 1/4-inch thickness. Discard plastic wrap.
In a shallow dish, combine flour, pepper and salt. Dip pork slices into flour mixture, turning to coat. Coat a heavy large skillet with cooking spray. Add 1 tablespoon oil; heat over medium-high heat. Add four pork slices to the hot oil; cook 3 to 4 minutes or until pork is slightly pink in center, turning once halfway through cooking time. Transfer pork to a serving platter; cover to keep warm. Repeat with the remaining 1 tablespoon oil and the remaining four pork slices.
In the same pan, cook onion over medium heat for about 4 minutes or until crisp-tender. In a small bowl, combine cranberries, broth and vinegar; carefully add to skillet. Heat through. Serve onion mixture over pork slices.