8 pieces 2 oz. tenderloin pork cutlets
5 tbsp. vegetable oil
1/2 tsp. diced fine shallots or onions
4 tbsp. flour
4 oz. sauterene cooking wine
2 c. brown sugar (see below)

BROWN SAUCE:

2 oz. Swiss Knorr demi-glace (brown sauce mix)
1/8 tsp. fine chopped rosemary
1/8 tsp. oregano
1/2 tsp. chopped parsley
2 c. water

Or any brown sauce mix that is available.

APPLE FILLING:

5 c. diced apples (Jonathan, McIntosh, Granny Smith)
4 tbsp. butter
1/2 tsp. cinnamon, mixed with 1 tsp. sugar
1 c. blanched raisins (optional)
3 oz. brandy

Prepare apple filling. Add butter to a 2 quart frying pan; melt over a medium high heat until golden brown. Add apples, keep stirring with a wooden spoon for approximately 2 minutes. Add sugar, cinnamon, and raisins; stir for an additional 1/2 minute. Add brandy and ignite with a match (caution - be very careful while adding brandy). After spirits stop flaming, remove from heat and let cool.

Flatten 8 (2 ounce) pork fillets (like you would veal cutlets) with a mallet or meat cleaver. By using a piece of clear plastic (bread wrapper or clear storage bag cut open). Lay plastic on cutting board and place 2 pork fillets upright on the front half. Fold plastic over the fillets and flatten the cutlets until they are about 5 x 2 1/2 x 1/8 inch in diameter.

Blend 2 ounces of Swiss Knorr demi-glace with 2 cups cold water. Bring to a boil, stirring constantly. Lower heat; add rosemary, oregano, and parsley. Let cook for approximately 3 minutes more. Turn off heat and cover until Pork Jonathan is ready for this sauce.

Preparing pork cutlets: Place 1 heaping tablespoon of apples into the center of cutlet; fold over and seal edges with mallet. Dust lightly with flour. Heat 5 tablespoons vegetable oil in a 12 inch frying pan and saute to a golden brown on both sides. Add shallots; stir, then add sauterne cooking wine; simmer for approximately 2 to 3 minutes. Add brown sauce; bring to a boil. Cover and put into a preheated 350 degree oven for approximately 10-15 minutes.

May be served with braised bavarian style red cabbage, stir fried vegetables, over egg noodles, rice pilaf, and most important - potato pancakes with sour cream.