Normandy pork chops

Normandy pork chops

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
6 large pork chops
60g butter
2 large onions, sliced
1 clove garlic, crushed
3 large cooking apples, peeled, cored and sliced
salt and freshly ground black pepper
1 tablespoon sugar
500ml cider

Method

  1. Trim excess fat from chops and fry them in butter until golden-brown on both sides. Remove to a shallow casserole, arranging them in a single layer.
  2. In the same pan fry onions, garlic and apple slices until beginning to soften. Arrange over chops. Add salt, pepper, sugar and cider to pan and bring to the boil, stirring to get up brown bits from bottom. Pour over chops, cover tightly and bake in a preheated moderate oven for 45 minutes or until chops are tender. Serve with noodles and braised red or green cabbage.
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