Porc au Cidre Normande (Pork Chops in Cider and Apple Sauce)
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Ingredients
- 4 pork loin steaks
- 250 ml dry cider
- 150 ml double cream
- 2 bramley cooking apples, peeled and cored
- 2 shallots, finely sliced
- 20 g unsalted butter
- 1 tsp fresh thyme leaves
Nutrition (per serving)
- Calories
- 511 kcal
- Protein
- 30.8 g
- Carbohydrate
- 13.8 g
- of which sugars
- 11.9 g
- Fat
- 34.6 g
- of which saturates
- 18.2 g
- Fibre
- 2.7 g
- Salt
- 0.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt half the butter in a large frying pan and cook the pork loin steaks for 4-5 minutes on each side until browned and cooked through with no pink remaining, then set aside to rest.
- 2
Add the shallots to the pan and cook for 4 minutes until softened.
- 3
Slice the bramley apples and add to the pan, cooking for 5 minutes until starting to soften.
- 4
Pour in the cider and let it bubble for 3 minutes, scraping up any browned bits.
- 5
Stir in the double cream and thyme leaves and simmer for 4-5 minutes until the apples are tender and the sauce has thickened.
- 6
Return the pork chops to the pan to warm through before serving.
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