Pork Chops Normand

Name: Pork Chops Normand
Yield: 4 portions
Ingredients: 2 tablespoons red currant jelly; ¼ cup Calvados or apple brandy; ¼ cup Calvados or apple brandy; 1 tablespoon unsalted butter; ⅓ cup dry white wine; 2 Granny Smith apples, peeled and cored; 1 tablespoon olive oil; 4 center-cut pork chops, about ¾ to 1 inch thick

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Pork chops and apples are the perfect combination. We intensify this dish with Calvados and finish off the sauce with red currant jelly.

Ingredients

1 tablespoon olive oil
4 center-cut pork chops, about ¾ to 1 inch thick
⅓ cup

Main course
Gluten-free

Method

Preheat the oven to 350°F.
Heat the oil in a large skillet, and sauté the pork chops over medium-high heat until lightly browned, 2 to 3 minutes per side. Transfer the chops to a baking dish. Add the wine to the skillet and bring to a boil, scraping up