Pork Scallopine with Cranberry Sauce

INGREDIENTS
4 boneless pork loin cutlets pounded to 1/4 inch thick
4 Tbsps flour
1/2 tspn salt
1/4 tspn pepper
2 tsps oil
3 cups chicken broth
1/4 cup red wine vinegar
3 tbsps sugar
1 cup finely chopped onions
3 tbsps butter
3 tbsps flour
1 cup frozen or fresh cranberries
1/4 cup cranberry liqueur

Mix flour salt and pepper together. Dredge cutlets in flour mixture, shaking off excess. In heavy skillet, saute the pork in hot oil just until browned, turning once. Arrange pork on serving platter and dress with heated sauce. Prepare sauce: In a small saucepan, cook vinegar and sugar together until sugar is dissolved Add broth. Simmer for 5 minutes. In a skillet, saute onion in butter until browned. Add flour, stir briskly and whisk in broth mixture. Bring to a boil and cook and stir for 5 minutes. Stir in cranberries and liqueur and simmer for 5 minutes.