Pork Normandy
Experience the comforting elegance of classic French cuisine with Pork Normandy, a dish that beautifully balances savory and sweet flavors. Tender bone-in pork chops are seared to golden perfection before being simmered in a luscious apple cider and cream sauce infused with the earthy aroma of fresh thyme. Granny Smith apples and caramelized onions add a delightful touch of sweetness and texture, complementing the richness of the dish perfectly. This one-pan recipe is both hearty and refined, making it ideal for weeknight dinners or special occasions. Serve these succulent pork chops over creamy mashed potatoes or buttery noodles to soak up every drop of the velvety sauce. Perfect for fans of French-inspired comfort food, this recipe is sure to impress! Keywords: Pork Normandy recipe, pork chops with apple cider sauce, French comfort food, creamy apple pork chops, one-pan pork dinner.
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Recipe Information
Ingredients
- 4 bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 yellow onion
- 2 Granny Smith apple
- 1 tablespoon all-purpose flour
- 1 cup apple cider
- 1 cup chicken stock
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme
Instructions
Season the pork chops with salt and pepper on both sides and allow them to come to room temperature for about 10 minutes.
Heat the olive oil over medium-high heat in a large skillet. Add the pork chops and sear them for 3-4 minutes on each side until golden brown. Remove the chops from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium. Add the butter and let it melt. Stir in the yellow onion, thinly sliced, and cook for 5-6 minutes until softened and lightly golden.
While the onion cooks, core and slice the Granny Smith apples into thin wedges. Add them to the skillet and sauté for another 5 minutes until they begin to soften.
Sprinkle the flour over the onion and apples, stirring constantly, and cook for 1-2 minutes to remove the raw flour taste.
Pour in the apple cider and chicken stock, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
Return the pork chops to the skillet, nestling them into the sauce. Sprinkle with fresh thyme and cover the skillet with a lid. Cook over low heat for 25 minutes, flipping the pork chops halfway through.
After 25 minutes, stir in the heavy cream and simmer uncovered for another 5 minutes, allowing the sauce to thicken slightly.
Taste the sauce and adjust seasoning with more salt or pepper, if needed. Serve the pork chops hot, spooning the creamy apple cider sauce over them. Pair with mashed potatoes or buttered noodles for a complete meal.
Nutrition Facts
Calories |
2716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.7 g | 230% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 615 mg | 205% | |
| Sodium | 3044 mg | 132% | |
| Total Carbohydrate | 96.8 g | 35% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 67.8 g | ||
| Protein | 160.7 g | 321% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 172 mg | 13% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2737 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
