Normandy pork chops baked with bacon, apples, brandy and cider and finished with creme fraiche and lots of fresh parsley, a real treat.
I use thick-cut t-bone pork chops in this recipe which means the pork chops stay super moist and turn this dish into a meaty indulgence!
Baked Pork Chops in a Creamy Cider Sauce
I love a good pork chop recipe and my latest offering joins dishes like North African-influenced harissa pork chops, Chinese takeaway-influenced sweet and sour pork chops, Italian-influenced pork chop casserole, Filipino-inspired adobo pork chops and Spanish-influenced pork chops with chorizo.
These Normandy pork chops have become a firm favourite of late.
The recipe unsurprisingly hails from the North of France and uses some of the best produce from that region.
That means good cider, wonderful bacon, a splash of brandy all pulled together with creme fraiche.
And the pork? Well go big or go home for this recipe, I use some wonderful t-bone cut pork chops!
They are cooked at a moderate heat in the oven meaning that they will be the juiciest pork chops you’ve eaten in a while!
Frequently Asked Questions
Can I use thinner pork chops?
No, not if you want to oven bake this recipe, which gives the best results.
If you want to use thinner pork chops you will need to cook them on the stovetop and keep an eye on them. They have a far lower margin of error and easily become dry and tough to eat.
Should the pork chops have the rind on?
No not in this recipe, it will never crisp up and as a result, will not be pleasant to eat.
Can I substitute cream for creme fraiche?
Yes, but make sure that you use full fat cream so that the sauce does not split.
I like the tartness that creme fraiche adds to this recipe, you can mimic this with a squeeze of lemon juice.
What sort of cider should I use?
I would use a dry cider that you find pleasant to drink, which is pretty much my goto instruction for cooking with any booze.
One important note for my US-based readers, cider in most of the world means alcohol. So use what you guys call hard cider!
Can I omit the brandy?
Yes, but you will reduce the flavour in the dish, it will still be tasty so don’t fret!
I have served these Normandy style pork chops with some boiled new potatoes that I have sauteed with butter. It’s an indulgent dish, so why not ramp it up a little more hey?
You could also pair this with Parmentier potatoes and it would be awesome as would potato fondant if you wanted to turn the indulgence up to 11.
But they are awesome with a host of side dishes!
I only recommend specific brands of equipment if I think that it makes a material difference to a recipe. If you have any questions feel free to ask them in the comments section.
- 32-35cm or 13-14″ shallow pan, one with a lid is ideal but you can use foil.
- Sharp kitchen knife.
- Chopping board.
- Peeler or paring knife.
- Apple corer.
- Weighing scales and or measuring cups and spoons.
- Mixing or prep bowls.
- Quick read meat thermometer.
Normandy pork chops oven-baked in a cider and brandy sauce loaded with apple and bacon then given a silky finish with creme fraiche.
- 2 Thick Cut Pork Chops (I use T-bone pork chops) 35-40mm thick or around 1½"
- 1 Tsp Cooking Oil
- ½ Tsp Salt
- 1 (50-60g) Celery Stick
- 100g (⅔ Cup) Onion
- 1 Granny Smiths Apple
- 35g (2 Tbsp) Butter
- 100g (4oz) Bacon Lardons
- 1-2 Tbsp Dijon Mustard
- 50ml (3 Tbsp +1 Tsp) Brandy
- 330ml (1⅓ Cup) Dry Cider
- 175ml (⅓ Cup) Chicken Stock
- 100g (⅓ Cup) Creme Fraiche
- Place the pork chops on some kitchen paper to absorb any excess moisture.
- Cut the celery into a dice as finely as you can.
- Peel the onion, then chop it in half and cut it into slices 2-3mm thick.
- Core and peel the apple, then cut it into 8 wedges, then cut the wedges into 6 pieces. Place the apple in a bowl of cold water with some lemon juice.
- Heat a large shallow pan 32-35cm or 13-14" over a high heat.
- Brush the pork chops with the cooking oil, then season them with the salt, and sear them in the pan until nicely golden (make sure that you sear the fat too). Then remove and set aside on a plate.
- Reduce the heat to medium and add the butter to the pan.
- When the butter begins to foam add the bacon lardons, onion and celery and cook for 5 minutes stirring regularly.
- Turn the heat up to high and when the ingredients begin to sizzle add the apples and pour in the brandy and reduce by half. This will take 2-3 minutes.
- Pour in the cider and reduce by half again. This will take around 10-12 minutes.
- Add the dijon mustard and chicken stock and stir to combine, have a taste and add more salt if required.
- Place the pork chops in the pan, then cover with a lid or some foil and place in the oven for 25-30 minutes at 160°C or 320°F. Or until the internal temperature of the pork reached 63°C or 145°F.
- Remove the pork and set it aside to rest covered with foil.
- Place the pan on the stovetop and turn the heat up to high and reduce the sauce by a third. This will take around 8 to 10 minutes.
- Stir in the creme fraiche and bring to a boil, then return the pork and any resting juices and nap with the sauce.
Amount Per Serving: Calories: 1176Total Fat: 75gSaturated Fat: 35gTrans Fat: 2gUnsaturated Fat: 34gCholesterol: 285mgSodium: 2260mgCarbohydrates: 51gFiber: 6gSugar: 37gProtein: 63g
Calorific details are provided by a third-party application and are to be used as indicative figures only.