Pork Chops In Normandy Sauce Recipe
Servings: 4
Ingredients
- 4 x loin of pork chops
- 25 gm butter
- 1 Tbsp. oil
- 2 med omons peeled and sliced
- 1 clv garlic peeled and crushed
- 2 med cooking apples peeled cored and thickly sliced
- 1/2 tsp dry thyme
- 250 ml sweet cider
- 1 Tbsp. clear honey
- 1 Tbsp. brandy (optional)
- Â Â salt
- Â Â freshly grnd black pepper
- 4 Tbsp. double cream
- Â Â Preparation and cooking tune: 1 hour
Directions
- Trim the excess fat from the chops.
- Fry them in half the butter and the oil over moderately high heat for 3 min on each side.
- Transfer to a casserole.
- Add in the remaining butter and fry the onions and garlic over moderate heat for 3 min.
- Transfer them to the casserole.
- Fry the apple slices for 1 minute on each side and add in them to the casserole.
- Add in the thyme pour on the cider add in the honey brandy if used and salt and pepper.
- Stir the sauce cover and cook in a preheated oven (190c/375f/gas5) for 35 min.
- Skim off the fat which has risen to the surface and stir in the cream.
- Taste and adjust the seasoning and sweetness if necessary.
- Serve warm.
- This pork and cream dish is very rich and is best with a selection of fresh vegetables such as tiny carrots whole french beans and peas tossed in plenty of minced mint and grnd black pepper.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 4 servings | |
| Calories 202 | |
| Calories from Fat 102 | 50% |
| Total Fat 11.6g | 14% |
| Saturated Fat 5.31g | 21% |
| Trans Fat 0.09g | |
| Cholesterol 23mg | 8% |
| Sodium 46mg | 2% |
| Potassium 180mg | 5% |
| Total Carbs 23.89g | 6% |
| Dietary Fiber 2.2g | 7% |
| Sugars 19.16g | 13% |
| Protein 0.81g | 1% |
