*Homestead Cottage’s Pork Chops covered in Normandy Sauce.
This week’s recipe of the Doolin Cottage is Pork Chops in a Normandy Sauce.
This recipe is a real warmer for the cold wet night we are having at the moment. Buy the best pork you can afford as the difference is huge, if you can try get free range or organic pork as it tastes so much better and yet still the price is accessible.
You will need:
- 4 pork steaks, approx 140g/5oz each
- 1 tbsp oil
- 2 eating apples, cored and cut into eight
- 1 onion, halved and sliced
- small handful sage leaves, torn, or 2 tsp dried
- 100ml/3 and a half flr oz chicken or ham stock
- 2 tsp Dijon/wholegrain mustard
Method:
Step 1:
- Rub the pork steaks with a little oil and season with pepper and salt to taste.
- Heat a large frying pan and fry the steaks for 2 minutes on both sides until golden.
- Transfer to a plate. Adding a little more oil to the pan, fry the apples, onions and sage for 5 minutes or until the apples have softened.
Step 2:
- Pour in the stock and spoon in the mustard, then return the pork to the pan and simmer for 10 minutes until the sauce has reduced by about a third and the pork is cooked through.
- Serve with veg and mashed potatoes.
