Normandy Pork Chops Recipe
Normandy pork chops oven-baked in a cider and brandy sauce loaded with apple and bacon then given a silky finish with creme fraiche.
Servings 2 Servings
Calories 1176kcal
Ingredients
- 2 Thick Cut Pork Chops I use "T-bone" cut pork chops, 35-40mm thick or around 1½"
- 1 teaspoon Cooking Oil
- ½ teaspoon Salt
- 1 Stick Celery 50-60g
- 1 Small ⅔ Cup Onion 100g
- 1 Granny Smiths Apple
- 35 g Butter 2 tablespoon
- 100 g Bacon Lardons 4oz
- 1-2 tablespoon Dijon Mustard
- 50 ml Brandy 3 tablespoon +1 teaspoon
- 330 ml Dry Cider 1⅓ Cup
- 175 ml Chicken Stock ⅓ Cup
- 100 g Creme Fraiche ⅓ Cup
Instructions
- 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 spoon over the sauce before serving.
Nutrition
Serving: 1 | Calories: 1176kcal | Carbohydrates: 51g | Protein: 63g | Fat: 75g | Saturated Fat: 35g | Polyunsaturated Fat: 34g | Trans Fat: 2g | Cholesterol: 285mg | Sodium: 2260mg | Fiber: 6g | Sugar: 37g
