Pork chop Normandy style: served with an apple flavored cream sauce (ready in 30 minute)
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- เผยแพร่เมื่อ 2 มิ.ย. 2024
- Get a taste of regional France with these pork chop cooked in a Normandy style. easy to make and perfect if you are short on time. Get the recipe: bit.ly/3pm2c7z
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🧅🥕INGREDIENTS🥕🧅
4 pork chop or pork cutlets
150 ml apple cider (beverage)
100 ml pure cream (heavy cream)
1 or 2 teaspoons calvados (optional)
4 apples (golden delicious or similar) Peeled, cored and finely sliced
20 gram butter (to cook the chops)
1 teaspoon grapeseed or sunflower oil ( to cook the chops)
30 grams butter to (cook the apples)
salt and pepper to season.
Cooking Time for the chops may vary depending on the thickness of the cuts you buy.
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"there is no limit to the amount of cream you can add"
a useful piece of philosophy
I made this dish tonight and now my wife is busy working out who to invite for dinner so that I make it again.
It was, without doubt, one of the best pork dishes we have ever tasted. And it’s so easy to make.
Thank You.
I can't agree more about the sound of opening a corked bottle. such a satisfying noise!
The Calvados took this to the next level, for the cook too!
Cooked this Friday night, family licked their plates clean! Only way to improve these videos is to suggest an accompaniment.
I added a little white vermouth and fresh dill and its incredible
'There's something therapeutic about this opening of a bottle'. So true!
🤣
My husband says that I can make a gravy from anything! I know the way to my man's heart! Lol!
I wonder if Stéphane will open a tiny French bistro someday, with just a few intimate seats. It would be so fun to visit, experience his creations, and watch him work.
he is too smart for that. too much work for little return with ungrateful staff and customers.
Imagine being invited round his house for a dinner party?! The stuff of dreams
Can you afford to pay for the food? If so, invite me out
I hope so since I also live in Melbourne!
Thirsty? 😂
They have a very similar dish like this at The Eagle Tavern at the Henry Ford/ Green field village, (Dearborn Michigan) it's one of the Top seller's 👍👍🇺🇸❤
They serve it as a pork and apple stew and top it off with a crust... 🥰
Blimey I’ve been making this for years and just called it pork with apples….who knew it had such a fancy name!
Cote de porc à la Normande sure sounds more elegant that pork chops with apples and a creamy pan sauce…although that’s exactly what it is 😂
The thing that convinced me beyond a doubt is when I saw the apples around 8:06.
I always made this with apple sauce and not the creamy version with sliced apples. I am definitely going to try this version! It looks delicious.
I used this recipe as inspiration for a rabbit I shot. Delicious.
Watching you cook makes me realise that I don’t have to be so ridged when following recipes. I have started to enjoy cooking more and more and experiment without worrying too much. My personal mountain is fish, I will tackle that other day. Thank you for your skill and natural presenting style!
You get it! A recipe must be used two ways : following it, trying to follow it at best with what you have and the flow it and change it to your taste. My daughter start to modify cake recipe when she was around 7 years old.
Cooked this last night, my wife and kids were silent, and declared it was fantastic and why didn’t I cook like that more often, so Stephane thank you for the browny points! Also I had no calvados but did have apple kirsch which worked very well.
I follow the recipe once or twice. That way I have a good baseline for the prep time, pacing for the other sides and expected favor. After that I start putting my twists on it.
For fish just remember they cook faster than you think. So try to do them near the end of the meal cooking to allow you to focus more on them so you don't over cook them and ruin the center piece. I've done that and had to scrap the meal and get takeout.
I'm about to cook a sweet potato, Bistro style. Which I learned here. Merci, Stephan!
always interested in French Cooking
Tip: do not chuck away your surplus fat! Put it in a jam jar in the fridge (adding as you cook). Use for sauteed potatoes, frying eggs, other meats, poultry or what have you. Instant flavour and no waste! Courtesy: “Save with Jamie” ☺️
Being from the American South, I have always had a Mason jar of bacon renderings.
As I've transitioned from soul food to provençal, that's been supplemented by jars for a variety of meat renderings divided by animal.
Pork and duck fat are healthy fats. They are available on Amazon as well. Stephane, Thx for the wonderful recipe.🙏🏻🇺🇸🇦🇺
Love the regional food recipes!
This looks like a wonderful dish for the autumn season. Thank you.
I brew my own hard cider and yes, been using it like this for years. BTW those of you in the US, you can get some decent Calvados for cooking for under $20 a bottle at Total Wine and similar retailers. Brand is Berneroy. Drinkable but not the best. If you intend to drink this primarily instead of use it for cooking, I would pick something higher end--at least $50. I use the Berneroy to fortify my apple wines, making it a sort of apple flavored version of port wine. It's my favorite drink ever.
Thank you!!!!!!!
You can never go wrong with pork and apples 🍏
Absolutely delicious!!!!
What a wonderful idea for a sauce! Even without the apples, just the pork, with butter, cream and cider? Perfect for when you come home from the pub!
Looks delicious, I'll definitely be making this one!
Looks fantastic
Love it! Will definitely be trying this recipe. Thank you
Incredibly simple, looks delicious!
I love your videos so much, very inspiring!
So lovely.
Love the new kitchen!!
looks yummy ....thank you ☺
Hats off to you. That was delicious.
This is awesome! Thank you for these videos and teaching us
Lovely
The colours look amazing! I'm no cook but I'm definitely giving this a try!!! Love this channel!
A simple recipe, that's really good
This look wonderful..
Just made it, it was fabulous. Thanks Stephan.
Really nice. Thanks.
This is what I like. Tasty and easy to follow 😋. Thank you.
I made this tonight. It was spectacular!
Looks delicious. I'm trying this one.
I tried this recipe and it was wonderful. In my opinion the trick is in the pan….. you need to use a good quality pan to get the base for the sauce. Thank you Stefan!!!
looks nice will try
Very very nice I’ll be trying this recipe
Thanks for your fresh input into the joy of cooking. I'd love to try this apples and pork reciepe with the all important sauce!
Hi Steph, I just love the recipe.
Btw, your kitchen is so beautiful .
Love from Portugal 🤗
These combinations of flavors that you infuse your dishes with are amazing. I am left looking at that pan with the chops and sauce in it and wishing I could grab some and eat right now .
Thank you!!!
Delicious
This is a wonderful recipe! I used plain brandy since we didn't have Calvados and served with roasted Brussels sprouts. Great meal, one of the best I've made in awhile. Thank you!
C’est magnifique!!. 👏🏻👏🏻👏🏻👏🏻 merci beaucoup !!!
Fantastic Stephane, merci monsieur.
Going to cook this at the weekend. Looks delicious
Superb recipe, thank you. Perfect for a cold Canadian winter night.
The dish did not disappoint!
I can see you upped that presentation game. Nice.
멋진요리입니다~~저도 만들어서 먹고 싶내요~
Just ordered a T-Shirt wirth “The jus is ze key, he. The jus is ze key.” :)
Thanks man, great job.
Tried to make this one. It turned out really good.
I made this dish this evening for my family. It was incredibly good!! I am a recent subscriber and have come to LOVE this channel. Thank you for making this available to everyone!
I've made this recipe with a Roast Pork Loin and Calvados for years. It is simply delicious, and a hit with company.
I made this recipe…it was so delicious. Thank you! I also made your Crème Brûlée recipe…incredible. The best, thank you! I love the way you explain et les petits secrets du Chef! Merci! ❤️
This sauce is amazing, thinking of all sorts of uses for it
Bravo!
Delicious recipe. Delicious French accent! Fantastique!
God Bless Your Kitchen
Genuinely a wonderful-looking dish. I can only imagine this would be improved using a homemade cider.
Fabulous
This is an excellent channel. Well done monsieur!
Great apple 🍎 slice dressing 🎉iwill try to copy chef😊
I tried this recipe back in 1980 when I didn't know how top cook and it was delicious . thank you chef
Scrumptious a wonderful combination 👌💯🇿🇦
👍thanks
I wanted to order some calvados for a long time now for home bartending purposes, but this is it, I HAVE TO get some asap to try this recipe!
Thank you so much for sharing! Although I'm a little grumpy at you for refusing to scrape down that beautiful fond from the side of the pan the whole time. lol
Do not forget to taste your ingredients before starting to cook😜😋😂
Nice! My mother who was French would flambé the apple slices at the end with a bit of calvados. Il faut que l’on brûle un peu les pommes !
Steve K.
Just cooked this tonight…. So so good, glad I gave it a try
sometimes it’s all it takes 😋🙂👍🌼
Damn. That looks good.
Just did this and it worked a treat. Used half pommeau and half cider. Served it with pointy cabbage and Irish soda bread. We drank the cider while cooking so we had a Riesling with the meal
Sounds divine.
@@patrickcannady2066 thanks it was 👍
ça a l'air délicieux! j'ai hâte d'en faire chez nous!
Vive la Normandie !
Wow! Such an amazing recipe, man!
I made it for supper, my lady most certainly was very impressed. ;) Can't find calvados, so I skipped it and I think my sauce got a little thicker, but still, a fantastic dish!!!
Cheers from Bulgaria.
Thank u so much!!!! I really miss the calvados for the Konigsberger Klopse, sadly we don t have any in Chile.
Made this for dinner today, a huge hit with the spouse!
My friends at Somerset Cider Brandy do a lovely English version of Calvados - which I will be using tonight when I make this! 😊👍
Oh yes.
Definitely my sort of thing..
Thanks Stéphane. This is one of my go-to meals - and you clarified it so well. In my world Calvados isn't often an option. Try a teaspoon of Dijon mustard in the sauce. Don't leave any flavour on the side of the pan! I don't peel the apple segments...
double dog yum!!! Calvados is probably my favorite "brandy"...
Beautiful! Using an apple that cooks right down (Bramley) I reserve some of the sliced, then add the cooked apple to the cream, and we love that sweet, slightly tart apple creaminess - my mouth is watering just thinking of it! We really like it served with creamed potatoes and asparagus or garden fresh peas would be lush.... Good tip not to add the pepper until the end. Must join your Facebook page - bon appetite et merci! 👍🐾🦘🌟🥂
Thank goodness for cream.
Apple flavoured cream sauce? Where have you been my whole life!
I made this and the girlfriend approves 100% 😁 the apple garnish and the creamy pan sauce are amazing.
awesome recipe! thanks so much for sharing your knowledge. wondering if you were to serve this in the context of a meal what else you would serve this with?
Classic Brady bunch Porkchops and Applesauce.
Made this last night with a small modification. The corner store was out of cider, so I purchased a six-pack of Wicked Orchard hard apple cider and omitted the apple brandy since I figured the alcohol in the hard cider would bring the acid punch. It worked perfectly. Verdict: delicious. This will be an apple season staple going forward.
PS. I served this with baked potatoes and chard harvested fresh from our garden creamed with bechamel, flavored with bay leaf, bacon, parmesan, and swiss cheeses. Next time I make it I'll probably try acorn squash, which is ready, for the starch.
I think there is something lost in translation here - I believe the cider in use in this video is actually what Americans call 'hard cider' - i.e. the cider he used in the video had alcohol in already. Here in Europe - at least in the UK, cider = hard cider and apple juice - cider. Anyway - sounds like you did right !
I just prepared an Irish version of this last night with apple sauce, cream, and Jameson. The pork imparted a lovely meaty flavor to the sauce! A stock really isn’t necessary.
Thanks for the Irish twist! Go raibh maith agat -- agus sláinte! 😎🍀🇮🇪🍺🍻
Love this... you could adapt it to a pork roast normandie as well...
I have the Calvados, and the apples already. The pork chops are on order for Friday delivery. I thought to peel, core and use a mandoline to create thin slices of apple. Now looking forward to Saturday. I'll be using a 5% alcohol vintage cider. Chef, A question, I have a guinea fowl in the fridge - do you have a recipe for me or shall I treat it like a chicken?
yum
I'm Canadian so I would be using a Macintosh Apple but I find they cook well to, with an excellent flavour.
C'est pour notre diner ce soir!