At the request of fzxdoc, I am posting this recipe exactly as I made it. I will link to the original recipe I started with at the bottom
Pork Chops Normandy
Ingredients
- [ ] 3 tablespoons neutral, hight heat oil
- [ ] 2 bone-in pork chops, preferably an inch or more thick.
- [ ] 1 medium onion thinly sliced pole to pole (I used half of a good sized red onion)
- [ ] 4 cloves garlic minced
- [ ] 2 apples peeled, cored and thinly sliced
- [ ] 1 squeeze lemon juice for the cut apples
- [ ] 2 oz of apple brandy (I used a cheap one from the liquor store). You can use calvados instead.
- [ ] 2 or 3 springs of fresh thyme. I don't think I would substitute dry thyme in this dish. You can also add, or substitute, a spring of fresh rosemary, but I didn't have any.
- [ ] 1 cup (250 ml) hard cider, preferably dry or very dry.
- [ ] ¾ cup (200 ml) heavy cream
- [ ] 1 tablespoon Dijon mustard
- [ ] Salt and freshly ground pepper to taste
Instructions
1. Peel (optional) and core the apples, slice in thin wedges of about ⅓ inch or ½ cm thickness and place in a bowl. Add a squeeze of fresh lemon juice over the apples so they don't turn brown. Toss and set aside for later.
2. Season both sides of the pork chops with salt and freshly ground pepper. I also dry brined the chops and set them in the fridge on a rack, uncovered, to let the surface dry out for about 6 hours.
3. Heat a large skillet or heavy bottom frying pan over medium-high heat and add oil. When very hot, almost smoking, add the pork chops. Sear each side for 3 to 4 minutes until golden brown. Then, remove the chops from the pan, put them on a plate to rest and cover with foil. Leave any remaining liquid and small pieces of meat in the pan.
4. To make the sauce, add the onion and fresh herbs to the same pan and sauté for 3 to 4 minutes until translucent. Add the garlic and saute for an additional 30 seconds to a minute until it releases it's aroma.
5. Add the apple brandy. At this point you can flambé it (carefully!) or just let it cook off for a minute or 2
6. Add the apple cider to the pan and gently loosen the caramelised bits in the pan. Add the Dijon mustard, stir and leave the liquid to simmer for 2 to 3 minutes to reduce.
7. Meanwhile, melt 1 tablespoon of butter in a separate large frying pan over medium heat. Add the sliced apples and leave to cook for about 8 minutes until they are softened and golden brown. Toss a couple of times. Turn the heat to low and pour in the cream. Carefully mix the apples with the cream.
8. Remove the pan with the cider sauce from the heat, pour in the apple / cream mixture and gently stir. Place the pan back on low heat and let the sauce further reduce for 2 to 3 minutes to thicken up.
9. Add the pork chops back in the pan in the sauce, including the juices from the meat on the plate and leave to simmer for 2 to 3 minutes, or until the chops reach an IT of about 140°F.
10. Season with salt and pepper to taste. Serve with some of the sauce and apple slices spooned over reach chops
https://www.thetastychilli.com/norma...-apples-cider/
Pork Chops Normandy
Ingredients
- [ ] 3 tablespoons neutral, hight heat oil
- [ ] 2 bone-in pork chops, preferably an inch or more thick.
- [ ] 1 medium onion thinly sliced pole to pole (I used half of a good sized red onion)
- [ ] 4 cloves garlic minced
- [ ] 2 apples peeled, cored and thinly sliced
- [ ] 1 squeeze lemon juice for the cut apples
- [ ] 2 oz of apple brandy (I used a cheap one from the liquor store). You can use calvados instead.
- [ ] 2 or 3 springs of fresh thyme. I don't think I would substitute dry thyme in this dish. You can also add, or substitute, a spring of fresh rosemary, but I didn't have any.
- [ ] 1 cup (250 ml) hard cider, preferably dry or very dry.
- [ ] ¾ cup (200 ml) heavy cream
- [ ] 1 tablespoon Dijon mustard
- [ ] Salt and freshly ground pepper to taste
Instructions
1. Peel (optional) and core the apples, slice in thin wedges of about ⅓ inch or ½ cm thickness and place in a bowl. Add a squeeze of fresh lemon juice over the apples so they don't turn brown. Toss and set aside for later.
2. Season both sides of the pork chops with salt and freshly ground pepper. I also dry brined the chops and set them in the fridge on a rack, uncovered, to let the surface dry out for about 6 hours.
3. Heat a large skillet or heavy bottom frying pan over medium-high heat and add oil. When very hot, almost smoking, add the pork chops. Sear each side for 3 to 4 minutes until golden brown. Then, remove the chops from the pan, put them on a plate to rest and cover with foil. Leave any remaining liquid and small pieces of meat in the pan.
4. To make the sauce, add the onion and fresh herbs to the same pan and sauté for 3 to 4 minutes until translucent. Add the garlic and saute for an additional 30 seconds to a minute until it releases it's aroma.
5. Add the apple brandy. At this point you can flambé it (carefully!) or just let it cook off for a minute or 2
6. Add the apple cider to the pan and gently loosen the caramelised bits in the pan. Add the Dijon mustard, stir and leave the liquid to simmer for 2 to 3 minutes to reduce.
7. Meanwhile, melt 1 tablespoon of butter in a separate large frying pan over medium heat. Add the sliced apples and leave to cook for about 8 minutes until they are softened and golden brown. Toss a couple of times. Turn the heat to low and pour in the cream. Carefully mix the apples with the cream.
8. Remove the pan with the cider sauce from the heat, pour in the apple / cream mixture and gently stir. Place the pan back on low heat and let the sauce further reduce for 2 to 3 minutes to thicken up.
9. Add the pork chops back in the pan in the sauce, including the juices from the meat on the plate and leave to simmer for 2 to 3 minutes, or until the chops reach an IT of about 140°F.
10. Season with salt and pepper to taste. Serve with some of the sauce and apple slices spooned over reach chops
https://www.thetastychilli.com/norma...-apples-cider/
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