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Pork Normandy (Pork À la Normande)

Servings: 4

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Ingredients:

  • 4 pieces Pork chops
  • to taste Salt and black pepper
  • 2 tablespoons Butter
  • 1 large Onion, finely chopped
  • 2 cloves Garlic cloves, minced
  • 1 cup Apple cider
  • 0.5 cup Heavy cream
  • 2 tablespoons Grainy Dijon mustard
  • 1 teaspoon Fresh thyme
  • 2 large Apples, peeled, cored and sliced
  • 2 tablespoons Brandy (optional)

Instructions:

  1. Season the pork chops with salt and pepper on both sides.
  2. Melt 1 tablespoon of butter in a large pan over medium-high heat. Add the pork chops and sear until browned on both sides. Remove the pork from the pan and set aside.
  3. In the same pan, add the remaining butter, onion, and garlic. Cook until the onion is translucent. Add the brandy (if using) and let it reduce by half.
  4. Add the apple cider, scraping the bottom of the pan to lift any browned bits. Let it simmer for a couple of minutes.
  5. Add the cream, mustard, and thyme to the pan, stirring to combine. Add the pork chops back to the pan, along with any accumulated juices. Turn down the heat, cover and let simmer for about 15 minutes.
  6. Add the sliced apples to the pan, nestling them among the pork chops. Cover and cook for an additional 20 minutes, or until the pork is cooked through and the apples are tender.
  7. Serve the pork chops with the apples and a spoonful of the creamy sauce on the side.