Pork Chops with Apples and Cream

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

This dish from Normandy combines all the ingredients for which the region’s cuisine is famous—apples, cream and Calvados.


  • 4 thick loin pork chops (2½-3 lb/1.2-1.4 kg)
  • salt and pepper


  1. Sprinkle the chops with salt and pepper. Heat the oil and butter in a large frying pan or sauté pan and fry the chops over a medium heat until brown on both sides. Remove them, add the onions and cook until soft but not brown. Add the peeled apples and continue cooking over a fairly high heat until the onions and apples are golden brown.
  2. Replace the chops, pour