1. Coat pork in 2 tablespoons flour.
2. Heat 1 tablespoon butter in heavy nonstick skillet over high heat. Add cutlets; cook 1 minute per side. Transfer to platter.
3. Add remaining tablespoon butter to skillet. Reduce heat to medium-high. Add shallot and apple; cook, stirring occasionally, 5 minutes. Add apple cider and broth; cook 3 minutes or until apples are tender.
4. Whisk together remaining tablespoon flour and cream in small bowl. Stir into skillet. Add salt and pepper; cook, stirring, 3 minutes or until thickened. Pour over pork cutlets. Garnish with parsley. Makes 4 servings.