Cotes De Porc Normande
|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)|
|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.