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Pork in the Normandy Style

A Lovely savoury pork dish with a slightly sweet-sour flavour

serves 4

1 lb (450g) boiled potatoes

3oz (75g) butter or margarine, melted

4 oz (125g) onions, sliced

4 pork chops, each about 6 oz (175g)

1oz (25g) flour

1/4 pint (150 ml) medium sweet cider

1/4 pint (150 ml)  chicken stock

1/2 teaspoon sage

salt and pepper

1 medium cooking apple, peeled and cored

watercress for garnish

Preparation

Grate potatoes coarsely and mix with half the melted butter or margarine. Use to line a well-greased casserole that is wide and shallow rather than narrow and deep.

Pour rest of butter or margarine into pan and fry briskly until well browned on both sides, turning once. Arrange, in single layer, on top of potato mixture.

Stir flour into rest of butter or margarine in pan and cook for 1 minute. Gradually blend in cider and stock. cook stirring until mixture comes to boil and thickens. Season to taste with sage, salt and pepper.

pour sauce over chops and potato mixture in dish. Cut apple into 4 thick slices. Place 1 slice on each chop. Bake, uncovered, for 40 minutes. in moderate oven set to 180C/350F/Gas4. Garnish with watercress.

 
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Posted by on October 18, 2011 in Pork and Bacon

 

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