Instructions: Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4 inch thickness (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and saute until golden brown, about 6 minutes.

Set aside.

Melt 2 tablespoons butter in another heavy large skillet over high heat.

Season pork with salt and pepper. Add pork to skillet and saute until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.

Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and saute 2 minutes. Add Calvados and boil unti reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.

Reheat apples, if necessary. Arrange a frew pork slices on each plate.

Spoon sauce over. Top generously with sauteed apple slices and serve.

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