Pork Chops from Normandy
4 Large Pork Chops (or 8 small)
4 Streaky Rashers
2 Med. Onions
4 Eating Apples
30g (1 oz.) Butter
1 tbs. Flour
450ml (1 pt.) Dry Cider or Apple Juice
Salt and Pepper
Chop the rashers and fry them in a large pan in a little oil until brown. Take them out with a slotted spoon and put aside. Slice the onions and fry them in the same pan until coloured. Again lift them out with a slotted spoon and put with the rashers.Peel and core the apples and cut them in segments like an orange.
Fry these quickly in the fat on the pan until browned but still crisp.
Put these on a separate plate.Now fry the chops in the same pan until they are just browned on the outside.
Melt the ounce of butter in the same pan and whisk in the flour.Stir in the cider or apple juice and bring to the boil. Let this boil briskly until reduced by a half and it has thickened, season well and keep warm.
Scatter the rashers and onions on the bottom of an ovenproof casserole.
Lay the chops over these and cover these with the apple segments and the apple sauce.
Put the casserole uncovered into a moderately hot oven (Gas 6 200C 400F)
for about 10 mts until it starts to simmer then reduce the heat to Gas 2 150C
300F ( it should be just barely simmering) and let it cook at this temperature for 1and a half hours or so.The meat should be tender enough to be eaten with a spoon.
This reheats very well and is even better the next day (but do reheat gently.)
January 27, 2010 03:58 PM |