This traditional recipe requires 2-3 pounds of your favorite cuts of pork. Trim fat from the pork. Melt a 1/2 stick of butter in a large skillet, dredge the pork in seasoned flour (adding salt and pepper to taste), and brown the pork, turning once. Add a 1/2 pound of sliced mushrooms and another tablespoon of butter, and cook on medium heat until the mushrooms are tender. Remove the skillet from heat.
Pour a 1/2 cup of brandy over the pork and mushrooms in the skillet and light with a match. After the flames burn off, remove the pork to a plate, leaving the mushrooms in the skillet. Add a 1/2 cup apple cider and reduce by half, then add a 1/2 cup cream and reduce by half. Add one large Granny Smith apple sliced thinly and cook in sauce until tender for about 5 minutes. Arrange meat on plates and spoon sauce over.
To make a crockpot version, mix together one cup sweet apple cider, 2 tablespoons apple cider vinegar, 6 ounces of sour cream, salt and pepper, and a 1/2 cup chicken stock. Pour into the crockpot set on high. Add 6 apples, cored and halved, to the pot. Prepare 1-1/2 pounds of shallots by caramelizing them in 1 tablespoon each of butter and olive oil in a skillet. Add 1 T. balsamic vinegar and stir to coat shallots well, then put them into the crockpot. In the same skillet, melt 1 T butter and 1 T olive oil, and brown the pork pieces. Add them to the crockpot, stir to coat, top with 4 sprigs of fresh thyme, and cook for about 6-8 hours.
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