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(David Harvey) 1/2 stick (4 T.) margarine, divided
1 medium onion, thinly sliced 1/2-1 cup sliced mushrooms 4 pork cutlets (boneless) --1 lb. 1/2 tsp. Bay Seasoning 1/2 tsp. pepper 1/4 cup flour 1/2 cup apple cider 4 slices Monterey Jack cheese In a frying pan, melt 2 T. margarine over low heat. Add mushrooms and onions and saute 5-7 minutes until tender. Remove from pan and set aside. Season cutlets with Bay Seasoning and pepper. Sprinkle with flour on both sides. Melt remaining 2 T. margarine over medium heat. Add cutlets and cook 5 minutes per side or until brown. Add apple cider, cover pan, and cook 25-30 minutes until cutlets are tender. Place 1 slice of cheese on each cutlet, top with onions and mushrooms. Cover and let stand for 5 minutes.
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