Pork and Apples

A long-time favorite combination done a bit different
 
INGREDIENTS
3    Pippin apples, peeled, cored, sliced
1    teaspoon lemon juice
1    tablespoon olive oil
1    medium white onion, chopped
¼   cup dry Sherry wine
4-6      thin cut pork fillets*
1    teaspoon paprika or smoked paprika
1    teaspoon ground cinnamon

METHOD

Slice the apples into a medium to large bowl and pour the lemon juice over them to prevent them turning brown. Mix well to coat and set aside. In a large skillet over medium-high heat, add the olive oil and the onions. Cook the onions for 5 to 6 minutes until they are slightly translucent and add the apple slices. Mix well, cover and cook 7 to 8 minutes until tender. When done, sprinkle with the cinnamon, mix well, remove from the heat and set aside.

Meanwhile, in a medium skillet over medium heat, add the sherry wine. Sprinkle the pork fillets with the paprika on both sides and add to the sherry skillet. Cook each side for 3 to 4 minutes and allow the liquid to thicken. Place two fillets on each serving dish and pour a bit of the sauce onto them.  Add a portion of the apples to the dish and serve.

*NOTE: The easiest way to get thin pork fillets is to have the butcher cut them from a small pork roast. Ask for ½ inch wide fillets. Any not used can be frozen for later use.