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Normandy Pork with Cream and Apples Recipe
|Pork sparerib chops/Pork loin chops||4 Medium|
|Butter||2 Ounce (50 Gram)|
|Cooking apple||1 Medium|
|Apple||1 Large (Cox'S)|
|Onion||1 Large, cut into thin rings|
|Garlic||1 Clove (5 gm), crushed|
|Dried thyme||3⁄4 Teaspoon|
|Dry cider||1⁄2 Pint (275 Milliliter)|
|Double cream||3 Tablespoon|
|Freshly milled black pepper||To Taste|
Calories 777 Calories from Fat 533
% Daily Value*
Total Fat 60 g91.6%
Saturated Fat 23.2 g116.1%
Trans Fat 0 g
Cholesterol 168.6 mg
Sodium 240.9 mg10%
Total Carbohydrates 29 g9.6%
Dietary Fiber 3.8 g15.4%
Sugars 19.7 g
Protein 31 g62.8%
Vitamin A 8.8% Vitamin C 17.8%
Calcium 11% Iron 18.2%
*Based on a 2000 Calorie diet
1 In a thick frying pan, melt half the butter.
2 Fry the pork chops on both sides until golden in colour.
3 Using a slotted spoon, transfer them to a suitably sized casserole and sprinkle with thyme.
4 Add in the remaining butter to the pan and fry the onion and garlic for 5 minutes to soften.
5 Meanwhile, core the apples and cut them into rings, do not peel.
6 Transfer the softened onion and garlic to the casserole.
7 In the remaining fat, fry the apple rings for a few seconds on each side.
8 Transfer them to the casserole, and sprinkle with about a teaspoon of sugar.
9 Remove any fat still left in the pan and then pour in the cider.
10 Bring it up to simmering point .
11 Pour it into the casserole and sprinkle with salt and freshly-milled black pepper.
12 Cover and put the casserole into the oven.
13 Cook for about 30-40 minutes or until the chops are cooked.
14 Stir in the cream and serve immediately.