This pork dish is from Normandy,in Northern France. It's as old as the roads to Rome and it's eaten with fresh fruit(apples) and fresh veggies.
Cook the potato's until they done, blanch the sprouts untill they are nice and soft.
Brown the porkchops on each side, for about 5mins. in an olive oiled griddle pan, ad salt and pepper to taste. take of the heat and let the chops rest.
Peel the graanie smith apples and chop finely, do the same with the eshalots.Fry eshalots and grannie smith apples together until the eshalots start to glase and the apples start to brown, ad salt and pepper to taste.
Ad to this emulsion the cream and the cider and ad the garlic (finely chopped!)Let this simmer for appr.8mins. to thicken the cream, then ad the chops and simmer for appr.5mins more.
Serve with the cooked potato's and sprouts
If you fry the chopped garlic, it can burn and it will taste bitter, that's why its better to add this later on when you know the garlic can't burn.
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