Normandy Pork Chops
From notyourmomma 17 years ago
- 30 minutes to make
- Serves 4
Delectable delicious appley rich pork chops, simple prep, fancy result. Autumn favorite. Terrific with turnip gratin with blue cheese. Frisee salad with dried cranberry, shallot vinaigrette makes a good counterpoint.
Ingredients
- 1 tbsp of olive oil shopping list
- 1 tbsp of unsalted butter shopping list
- 4 center cut boneless pork chops at least 3/4 to one inch thick shopping list
- 1/4 cup of white wine shopping list
- 2 medium shallots minced shopping list
- 1/8 cup of chicken broth shopping list
- 1 scant tbsp of Dijon mustard shopping list
- 2 granny smith apples, cored, peeled and sliced shopping list
- 1 tbsp of unsalted butter shopping list
- 1/4 cup of apple brandy or calvados shopping list
- 2 tbsp of red currant jelly shopping list
How to make it
- Preheat the oven to 350 degrees.
- Heat the olive oil and the first tbsp of butter in a large heavy bottomed skillet and saute the pork chops on each side about 3 minutes each side.
- Transfer to a glass baking dish.
- Add wine to the skillet, scrape to deglaze the bottom of the pan and get all the goodies off the bottom, add the shallots, broth and mustard, stir well and cook until shallots are soft and liquid is reduced by 1/2.
- Pour over the chops, cover tightly with foil and bake for 20 minutes.
- In the same skillet, melt the remaining tbsp of butter and add the sliced Granny Smith apples. Cook until these are soft about five minutes over medium high heat.
- Remove from heat, add the Calvados.
- Return to heat and stir in the currant jelly and cook until a glaze forms.
- Spoon the apples over the chops and bake another five minutes uncovered.
The Rating
Reviewed by 4 people-
Made this tonight with the Turnip Gratin. It was delectable!! So yummy!
kerrielou
in Kennewick loved it
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Wow, love this!!
wynnebaer
in Dunnellon loved it
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Great post. Can't wait to try it out. Bookmarked and saved. Thanks!
Valerie
valinkenmore
in Malott loved it
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