Heat 1 Tbsp oil on medium high heat until just smoking. Sear pork cutlets. Remove cutlets and set aside.

Add remaining 1 Tbsp oil and shallots to pan until golden brown, 3 to 5 minutes. Increase heat to high, add cider, apple butter, bay leaf, and thyme and bring to a boil. Cook until thickened, about 8 minutes. Stir in vinegar and accumulated pork juices.

To Freeze: Freeze meat in a small amount of sauce, keeping the rest of the sauce separate to be served with the meal.

To Reheat: Defrost. Cook until pork is done, basting with glaze often.