Fromage :

Cut pork into 12 pieces. Pound between sheets of waxed paper, until 1/4-inch (6 mm) thick.
Melt 1 tbsp (15 mL) of the butter in a large non-stick frying pan over medium-high heat. Cook pork 2 minutes per side or until just cooked through. Remove from pan to platter. Reserve pan juices.

Top each piece with OKA and place in a warm oven to melt the cheese. Melt remaining 1 tbsp (15 mL) butter in same frying pan over medium-high heat. Add onion and cook 3 minutes. Add apple slices and sugar to pan. Cook and stir about 3 minutes longer. Remove from pan.

Add cider, poultry seasoning and any accumulated juices from the pork to the pan. Cook and stir 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. Add salt and pepper to taste. To serve, arrange cheese-topped meat on a bed of creamed apple slices. Garnish with thyme, if desired.

Variation:
Replace pork with 1-1/4 lbs (625 g) boneless skinless chicken breast halves, pounded and cut into 12 pieces. Replace apples with Bosc pears and apple cider with pear nectar.
Serve with a mixture of buttered wild and white rice and baby peas tossed with sautéed mushrooms.

Ingredients :

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