Normandy Pork Chops Recipe
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Ingredients
6 1-inch (2.5 cm) thick pork chops
1/4 cup (60 mL) flour
Salt and pepper to taste
1/2 tsp (2 mL) thyme
1/2 tsp (2 mL) paprika
2 tbsp (30 mL) butter
8 to 12 prunes, pitted
1 cup (250 mL) Port wine
2 tbsp (30 mL) each brandy and whipping cream
Directions
Soak the pitted prunes 15 minutes in hot water.
Drain thoroughly.
Mix together the flour, salt, pepper and thyme in a large plate.
Roll the chops in the mixture to coat well, then sprinkle each with paprika.
Place the butter in an 8 x 8-inch (20 x 20 cm) ce -ramie dish and melt 3 minutes at HIGH.
Add the chops.
Microwave 4 minutes at MEDIUM-HIGH, turn.
Cover the dish with plastic wrap and micro wave the chops 20 minutes at MEDIUM.
Check for doneness; if necessary, microwave another 5 minutes.
Add the Port wine to the prunes and heat together 4 minutes at HIGH.
Remove the chops from the dish, keep in a warm place, and add the brandy to the meat juice.
Microwave 1 minute at HIGH.
Add the Port from the prunes and the cream.
Mix together, microwave 3 minutes at HIGH.
Add the prunes.
Microwave 2 minutes at HIGH.
Serve in a sauceboat or set the prunes around the chops and serve the juice in a sauceboat.
Drain thoroughly.
Mix together the flour, salt, pepper and thyme in a large plate.
Roll the chops in the mixture to coat well, then sprinkle each with paprika.
Place the butter in an 8 x 8-inch (20 x 20 cm) ce -ramie dish and melt 3 minutes at HIGH.
Add the chops.
Microwave 4 minutes at MEDIUM-HIGH, turn.
Cover the dish with plastic wrap and micro wave the chops 20 minutes at MEDIUM.
Check for doneness; if necessary, microwave another 5 minutes.
Add the Port wine to the prunes and heat together 4 minutes at HIGH.
Remove the chops from the dish, keep in a warm place, and add the brandy to the meat juice.
Microwave 1 minute at HIGH.
Add the Port from the prunes and the cream.
Mix together, microwave 3 minutes at HIGH.
Add the prunes.
Microwave 2 minutes at HIGH.
Serve in a sauceboat or set the prunes around the chops and serve the juice in a sauceboat.
