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PORK NORMANDY


Serves : 2

INGREDIENTS
  • 1 tbsp unsalted butter, softened
  • 1 tbsp Culinary Circle Extra Virgin Olive Oil
  • 4 center cut pork chops about 1 inch thick
  • 2 Granny Smith apples peeled cored and thi
  • to taste sea salt and freshly ground black pepper
  • 1/2 cup chicken stock
  • 1/4 cup Calvados Cognac or brandy or substitute
  • 1/4 cup heavy cream

DIRECTIONS

Preheat oven to 350? F.

Heat butter and olive oil in a large, heavy skillet over medium high heat.

Add pork chops and apples and saut? chops until lightly browned, 2 to 3 minutes.

Stir apples so they do not stick to pan.

Season with sea salt and pepper.

Transfer chops and apples to a baking dish.

Pour stock and Calvados into skillet, bring to a boil, scraping up any browned bits.

Pour this mixture over pork and apples.

Cover dish and bake 20 minutes.

Uncover dish, stir in cream, and bake for an additional 5 minutes.