Pork Medallions With Spapples

PORK MEDALLIONS Slice the Pork Loin into 1/2" thick slices. Use three or four slices per serving. Place on a cutting board, cover with plastic wrap and pound thin. Do this to all the slices. Place the flour on a plate. Add the salt, pepper, paprika and garlic and mix well. Heat the olive in a non-stick pan.. Dredge the pork medallions in the flour, shake off the excess and saute in the olive oil. Keep the cooked pork warm. SPAPPLES Pour out the oil. Peel, core and slice the apples. Reheat the oil and add the margarine. Saute the sliced apples until tender. Add the brown sugar and cook till the sugar melts. Add some more margarine if needed. For a little extra kick add a dash of cayenne. To Plate: Arrange pork slices in a fan, top with sapples and add a veggie