Pork Scallopini with Applesauce Glaze

6 pork medallions pounded thin

4-6 tablespoons olive oil

1/4 cup flour

3/4 cup applesauce

1 teaspoon ground ginger

1/4 cup Amaretti di Sarrono liqueur

1/4 cup red wine

1/2 - 3/4 cup beef broth

2 tablespoons butter

1 tablespoon ground thyme

Season pork on both sides with salt and pepper then dredge in flour. In heavy 12 inch skillet heat olive oil over high heat. Add pork and saute for 1-2 minutes on both sides till lightly browned. (Don't over saute pork or they will become tough.) Transfer to platter. Add to skillet in order applesauce, ground ginger, Amaretto and red wine. Bring to boil lower heat and add beef broth. Reduce sauce until it is the consistency of a thick glaze. Stir in butter, salt and pepper to taste and ground thyme. Return pork to skillet and warm thru over low heat for about a minute. Enjoy!!

P.S. I like to serve this with smashed potatoes and your choice of vegetable. If you would like to try a twist on this recipe use cranberry sauce instead of apple. Yummy!!