Pork chops with Normandy sauce

Pork chops with Normandy sauce


10 people made this

About this recipe: Pork chops and apple slices are cooked in a rich, creamy, cider sauce, seasoned with garlic and thyme. Serve this casserole with a selection of fresh vegetables such as baby carrots, French beans and peas tossed in a little melted butter with plenty of black pepper and fresh mint.

MarlowMethodistChurch Buckinghamshire, England, UK

Serves: 4 

  • 25g butter
  • 1 tablespoon oil
  • 4 pork loin chops
  • 2 onions, peeled and sliced
  • 1 clove garlic, crushed
  • 1/2 teaspoon dried thyme
  • 250ml sweet cider
  • 1 tablespoon clear honey
  • 1 tablespoon brandy
  • 2 cooking apples - peeled, cored and thickly sliced
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons double cream

Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

  1. Preheat the oven to 200 C / Gas mark 6.
  2. Heat the butter and oil in a large pan over medium heat. Fry the chops until golden, about 3 minutes per side. Transfer to an oven-proof casserole.
  3. In the same pan, cook the onions and garlic until tender, about 5 minutes. Add the thyme, cider, honey, brandy, salt and pepper; transfer to the casserole. Fry the apple slices, 1 minute per side, and place in the casserole.
  4. Bake, covered, in the preheated oven until the pork is cooked through, about 30 minutes. Skim off any fat that has risen to the surface; stir in the cream.

Cook's Note

Use Calvados if you don't have any brandy on hand.

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Reviews (2)


I used shoulder steaks, red wine and a bitter sweet cider, but I did find that one apple probably would have been enough (personal taste), I will try it again, but with less apple. - 06 Dec 2015


At the end I removed the pork, poured everything else into a saucepan and added some cornflour to thicken then added he cream at the end. Al the plates were clean at the end so will be doing this again - 08 Sep 2014

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