Normandy pork

Yield: 4 servings

Measure Ingredient
3 tablespoons Cooking oil
4 Pork chops - trimmed of excess fat
1 medium Onion - thinly sliced
1½ ounce Plain flour; (40g)
½ pint Chicken stock; (300ml)
1 7 fluid ounc pure apple juice; (200ml)
1 teaspoon Schwartz Rubbed Sage
½ teaspoon Salt
¼ teaspoon Schwartz Citrus Pepper
¼ teaspoon Schwartz Ground Ginger
2 Eating apples - cored and sliced
2 tablespoons Calvados - optional

Preheat oven to 350F, 180C, Gas Mark 4. Heat the oil in a frying pan, brown the chops and transfer to a casserole dish.

Add the onion to the oil remaining in the pan and fry until softened. Add the flour and cook for 1 minute, stirring. Gradually blend in the stock and apple juice and bring to the boil, stirring. Add the seasonings and pour over the chops.

Cover the casserole and cook in the oven for 1½ hours or until the meat is tender, adding the apple slices and Calvados, if using, for the last 20 minutes of cooking.

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