Normandy Pork with Cream and Apples
|Pork spare rib chops/Loin chops||4 Medium|
|Butter||2 Ounce (50 Grams)|
|Cooking apple||1 Medium|
|Cox's apple||1 Large|
|Onion||1 Large, cut into thin rings|
|Garlic||1 Clove (5 gm), crushed|
|Dried thyme||3⁄4 Teaspoon|
|Dry cider||1⁄2 Pint (275 Milliliter)|
|Double cream||3 Tablespoon|
|Freshly milled black pepper||To Taste|
1 In a thick frying pan, melt half the butter.
2 Fry the pork chops on both sides until golden in colour.
3 Using a slotted spoon, transfer them to a suitably sized casserole and sprinkle with thyme.
4 Add in the remaining butter to the pan and fry the onion and garlic for 5 minutes to soften.
5 Meanwhile, core the apples and cut them into rings, do not peel.
6 Transfer the softened onion and garlic to the casserole.
7 In the remaining fat, fry the apple rings for a few seconds on each side.
8 Transfer them to the casserole, and sprinkle with about a teaspoon of sugar.
9 Remove any fat still left in the pan and then pour in the cider.
10 Bring it up to simmering point .
11 Pour it into the casserole and sprinkle with salt and freshly-milled black pepper.
12 Cover and put the casserole into the oven.
13 Cook for about 30-40 minutes or until the chops are cooked.
14 Stir in the cream and serve immediately.