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Pork with normandy sauce

A recipe from the Good Food collection.


Pork with Normandy Sauce
Pork with Normandy Sauce
40 g (1¼ oz) butter
12 French shallots
2 cloves garlic, chopped
4 thick pork chops, trimmed of fat
1½ cups (375 ml/ 12 fl oz) apple cider
1 tablespoon white wine vinegar
3 teaspoons French mustard
1 green apple, cored and cut into 8 slices
2 teaspoons brown sugar
¼ cup (60 ml/2 fl oz) cream
2 teaspoons cornflour
small fresh thyme sprigs, to garnish 


1. Heat half the butter in a large heavy-based frying pan. Add the shallots and garlic, and cook for 3–4 minutes, or until soft. Remove and set aside. Trim the chops of any excess fat and add to the pan. Brown over high heat for 2–3 minutes, turning once.

2. Reduce the heat and return the shallots and garlic to the pan. Pour in the combined cider, vinegar and mustard. Cover and simmer for about 20 minutes, or until the pork chops are tender. (The cooking time will depend on the thickness of the pork chops.)

3. Meanwhile, heat the remaining butter in a small frying pan. Add the apple slices and brown sugar. Cook, turning occasionally, for 3 minutes, or until the apple has lightly browned and softened. Remove and set aside.

4. Remove the pork chops from the pan, cover with foil and keep warm. Combine the cream and cornflour, then add to the cider mixture. Whisk quickly for 5–10 minutes, or until the sauce has come to the boil and thickened slightly. Add the apple and pork chops, and heat through for 5 minutes. Garnish with a few fresh thyme sprigs.

Main ingredient:
Apple, Pork
Lunch, Main-course

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