Normandy Pork with Cream and Apples recipe

This is a wonderfully rich dish I like to serve in the Autumn. It’s not quite a winter dish, nor a summer one, so Autumn feels right. Autumn is a sadly neglected time of year for recipes. There are loads of “summer salads” and “winter warmers” but I feel Autumn gets left out, so here’s a recipe for Autumn. The combination of garlic, onion, apples and cream is unbeatable.

This is best cooked in a heavy skillet with a lid, but if you don’t have a lid for your skillet, a casserole dish is good also. So, if you do not have a lid, the oven will be used as well as the stove top. This is definitely a French recipe. This will serve 4 people.

You will need:

You will need:

Equipment:

A cutting boards

A sharp knife

A skillet or heavy frying pan with a lid

A casserole dish with a lid

A spatula

Ingredients:

4 pork loin chops or spare rib chops

2 oz butter

1 large cooking apple

1 large cox’s apple

1 large onion

1 teaspoon dried thyme

1 clove garlic, crushed

1/3 pint cider (dry not sweet)

4 tablespoons heavy cream

sugar

Salt and pepper

A large bottle of wine

First, open the wine, pour and sip. Now we cook. Place the skillet over a medium heat and melt the half the butter. Add the pork chops and fry until a nice golden brown color. While the cops are cooking, peel and slice the onion, core and slice the apples and crush the garlic.

Remove the chops from the pan. If you are using a casserole, place them in the casserole. If using a skillet with a lid, just set aside.

Next, add the rest of the butter to the skillet and fry the garlic and onions until soft. Add the apples and fry a few seconds on each side. Put the chops back in the frying pan, or add the onion/garlic/apple mix to the casserole. Sprinkle the thyme over everything, pour in the cider , season with a teaspoon of sugar and salt and pepper. Cover and cook on a low heat in the skillet or in the oven at a medium low heat (375F) for 35 minutes. When the chops are cooked, add the cream, stir and serve immediately.

Serve with a crispy green salad and fresh French bread or lightly cooked green beans, cherry tomatoes and sautéed potatoes.

Bon Apetit.