Cotes De Porc Normande Recipe
Ingredients
| Butter | 50 Gram | |
| 4 pork steaks, about 100-175 g (4-6 oz) each | ||
| Onion | 1 Medium, peeled, finely chopped | |
| 1 large cooking apple, peeled, cored and chopped | ||
| Plain flour | 1 Tablespoon | |
| Cider | 300 Milliliter | |
| Salt | To Taste | |
| black pepper | 1 | |
| 4 tablespoons double or whipping cream | ||
| 1-2 eating apples, peeled, cored and cut into 1 cm (1/2 inch) slices | ||
| Butter | 25 Gram (To garnish (optional):) | |
Directions
1. Melt the butter in a pan, add the pork steaks and cook for 7-10 minutes on both sides until cooked and golden brown. Remove from the pan with a slotted spoon and place on a heated serving dish. Keep warm.
2. Add the onion to the pan and cook gently until soft, then add the apple and cook for 1-2 minutes. Stir in the flour and cook for a further 1-2 minutes, then add the cider and bring to the boil, stirring all the time. Add salt and pepper and simmer for about 15 minutes or until the apple is soft.
3. Beat the sauce well to blend in the apple. Add the cream and heat through without boiling. Pour over the meat.
4. To make the garnish, if using, melt the butter in a pan, add the apple slices and cook gently on both sides until soft and golden brown. Arrange down the centre of the dish on top of the sauce.
2. Add the onion to the pan and cook gently until soft, then add the apple and cook for 1-2 minutes. Stir in the flour and cook for a further 1-2 minutes, then add the cider and bring to the boil, stirring all the time. Add salt and pepper and simmer for about 15 minutes or until the apple is soft.
3. Beat the sauce well to blend in the apple. Add the cream and heat through without boiling. Pour over the meat.
4. To make the garnish, if using, melt the butter in a pan, add the apple slices and cook gently on both sides until soft and golden brown. Arrange down the centre of the dish on top of the sauce.
Chef
