Pork Normandy Despite its slightly odd name, this is a delicious dish that mixes the rich flavors of Normandy cuisine, a region in northern France famous for its dairy products and apples, with the savory richness of pork. The name may seem strange, but the flavor is anything but. The average number of calories in a serving of Pork in Normandy may range from 300 to 600.
Pork chops or medallions cooked in a rich apple and cider sauce are the usual ingredients in this recipe. Although the flavor pairing of pork and apples may seem unusual, it works remarkably well. The savory pork and apples’ sweetness blend to produce a mouthwatering flavor profile. Here’s a step-by-step Pork Normandy recipe:
Pork Normandy
Ingredients
- 2 apples, peeled, cored, and sliced (choose sweet varieties like Granny Smith)
- 4 boneless pork chops or pork tenderloin medallions; salt and pepper to taste
- 2 tablespoons of butter
- 1 tablespoon vegetable oil
- 12 cups apple juice or cider
- Half a cup of heavy cream
- 12 tsp. Dried thyme (or fresh thyme if it is available)
- 1 teaspoon nutmeg and 1/4 cup brandy
- Fresh parsley, chopped finely for garnish
Video
Procedure For Making Pork Normandy
- First, season the pork and sprinkle salt and pepper on both sides of the pork chops or medallions.
- Heat the butter and vegetable oil over medium-high heat in a sizable frying pan or skillet. Add the pork, and cook it until it is well-browned and cooked through, about 3–4 minutes per side. Remove the meat from the skillet while setting it aside.
- After that, place the cut apples in the same skillet. Cook for 3 to 4 minutes or until they soften and gently caramelize.
- Then deglaze the pan. Carefully pour brandy into the pan, light it (flambé), and allow the flames to burn away the alcohol. Take a lengthy lighter or match and proceed with caution. Stir the apples after the flames have died down.
- Add the apple juice or cider and boil it while picking up burned parts from the pan’s bottom to prepare the sauce. Add the cream, nutmeg, and dried thyme. To blend, stir. The sauce needs to boil for a few minutes.
- Finally, add the previously seared pork to the skillet and cook for 5 to 7 minutes or until the meat and sauce are ready.
- To serve, arrange the pork on a plate and top with the rich apple cider sauce. Add freshly chopped parsley as a garnish.
- Rice or mashed potatoes are typical accompaniments to pork in Normandy. Enjoy your tasty, off-the-wall supper!
Conclusion
This Normandy pork chop meal is elevated to gourmet by the creamy sauce created with components like cream, butter, and cider. It also provides a luxuriant texture and depth of flavor. For an additional layer of flavor and texture, it’s occasionally even served with a sprinkling of fresh herbs or chunks of crispy bacon. Therefore, even though the term “Normandy pork stew” may raise a few eyebrows because of its unusual mix, don’t let that stop you from eating this delicious dish. Looking for more delicious recipes? While you savor our Pork Normandy, explore our Air Fryer Chicken Katsu for another mouthwatering culinary adventure!
