Entree: France – Normandy – Côtelettes de porc à la Normande (Pork chops Normandy-style with cider, apples and cream)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

- 4 bone-in pork shoulder chops, approx. 10 oz (285 g) each
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 2 shallots, finely chopped (about 3 oz (85 g))
- 2 medium apples (such as Golden Delicious or Braeburn), peeled, cored, and sliced
- 2 tbsp (30 ml) Calvados or apple brandy (optional but traditional)
- 1 cup (240 ml) dry hard cider
- 1 cup (240 ml) heavy cream
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp dried thyme
- Chopped parsley for garnish (optional)

Instructions

1. Season pork chops with salt and pepper. In a large skillet, heat oil over medium-high heat and brown chops 3–4 minutes per side until golden; transfer to a plate.
2. Reduce heat to medium, add butter, then shallots; sauté until translucent, about 2–3 minutes. Add apple slices and cook until they begin to soften, about 4 minutes.
3. Carefully add Calvados and, if desired, flambé to burn off alcohol (or simmer 1 minute). Pour in cider and bring to a simmer, scraping up browned bits.
4. Return chops to the pan, spoon apple-shallot mixture over them, cover, and simmer gently until chops are cooked through and tender, about 20–25 minutes.
5. Remove chops to a warm plate. Stir cream, Dijon, and thyme into the pan sauce and simmer uncovered until slightly thickened, about 3–5 minutes. Adjust seasoning.
6. Return chops to the sauce to warm, then serve topped with apples and sauce, garnished with parsley.