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Cotes De Porc Normande

chef.pierre's picture
  Pork steaks 24 Ounce (4 Pieces, 6 Ounce / 175 Gram Each)
  Onion 1 Medium, peeled and finely chopped
  Cooking apple 1 Large, peeled, cored and chopped
  Plain flour 1 Tablespoon
  Dry cider 1⁄2 Pint (300 Milliliter)
  Salt To Taste
  Freshly ground black pepper To Taste
  Double cream/Whipping cream 4 Tablespoon
  Eating apples 2 , peeled, cored and cut into 1/2 inch slices (For Garnish)
  Butter 1 Ounce (25 Gram, For Garnish)

1. Melt the butter in a pan, add the pork steaks and cook for 7-10 minutes on both sides until cooked and golden brown. Remove from the pan with a slotted spoon and place on a heated serving dish. Keep warm.
2. Add the onion to the pan and cook gently until soft, then add the apple and cook for 1-2 minutes. Stir in the flour and cook for a further 1-2 minutes, then add the cider and bring to the boil, stirring all the time. Add salt and pepper and simmer for about 15 minutes or until the apple is soft.
3. Beat the sauce well to blend in the apple. Add the cream and heat through without boiling. Pour over the meat.
4. To make the garnish, if using, melt the butter in a pan, add the apple slices and cook gently on both sides until soft and golden brown. Arrange down the centre of the dish on top of the sauce.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
40 Minutes
Cook Time: 
30 Minutes
Ready In: 
70 Minutes

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