Mix together flour, salt and pepper. Dredge the scaloppine in flour mixture, shaking off excess. In heavy skillet, saute the pork in hot oil, turning once, just until browned. Arrange cutlets on a serving platter and dress with some of the heated sauce.
FOR SAUCE: Cook together vinegar and sugar in a small saucepan until sugar is dissolved. Add stock and simmer for 5 minutes. In a skillet, saute onion in the butter until onion is browned. Add flour, stir briskly and whisk in stock mixture. Bring to a boil and cook and stir for 5 minutes. Stir in cranberries and liqueur and simmer for 5 minutes.
Servings: 4 Preparation Time: 10 minutes Cooking Time: 20 minutes