Normandy style pork chops
Pork chops tends to be dry and a bit boring to cook sometimes. but these Normandy style pork chops will change all that. We are searing the chops first and blend the meat juices with apple cider, calvados and cream to create a one of a kind apple flavored sauce. the dish is then serve with a garnish of freshly sautéed apples that creates a sweet and savory marriage that works extremely well with the pork.
- 4 pork chops or pork cutlets
- 150 ml apple cider (beverage)
- 100 ml cream
- 1 or 2 teaspoons calvados (optional)
- 4 apples (golden delicious or similar) peeled, cored and finely sliced
- 20 grams butter (to cook the chops)
- 30 grams butter (to cook the apples)
- Small amount of olive oil
- Salt and pepper to season
- Heat butter and oil in a frypan on a medium heat, season chops with salt only and fry them in the pan 4 minutes each side and a further 4 minutes again on the first side.
- Whilst chops are frying saute the thinly sliced apples in melted butter and with pepper and salt on medium heat for about 10 minutes.
- Once chops are cooked, reserve them in a tray covered with foil and keep them warm in the oven.
- Pour off the excess fat from the frypan and discard. On a high heat deglaze the pan with the cider, scraping the caramelised juices off with a wooden spoon. Reduce for 1 or 2 minutes.
- Pour the cream into the pan and blend in.
- Reduce the heat after 1 or 2 minutes and test for a spoon coating consistency.
- Adjust the seasoning with salt and pepper.
- Stir in 1 or 2 teaspoons of the calvados, remove the tray of chops from the oven and also stir in any juices that have formed in the tray.
- Place the chops back into the pan and warm them gently for 1 or 2 minutes each side.
- Serve the chops with the apples placed on top and pour the sauce over.
Best eaten with a glass of cider.
Learn how to make these Normandy style pork chops with this video: