Name: Pork Chops with Apples and Cream
Yield: Serves 4
Cuisine: France
Ingredients: pinch grated nutmeg; ¾ cup/175 ml crème fraîche or heavy cream; 2 tbsp/30 g sugar; 3 tbsp/45 ml Calvados or brandy; 2 firm dessert apples, unpeeled, cored, and cut in 3/8 in/1 cm slices; salt and pepper; 2 tbsp/30 g butter; 1 tbsp flour; 1½ cups/375 ml veal stock, more if needed; 1 tbsp oil; 2 onions, sliced; 4 thick loin pork chops (2½-3 lb/1.2-1.4 kg); 1 tbsp butter; 2 tart apples, peeled, cored and sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

La Varenne Pratique

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.

Ingredients

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

Method

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.
Replace the chops, pour

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Pork Chops with Apples and Cream

Ingredients

Method

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