Esta es una exhibición prevé de cómo se va ver la receta de 'Pork Chops In Normandy Sauce' imprimido.

Receta Pork Chops In Normandy Sauce
by Global Cookbook

Pork Chops In Normandy Sauce
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 4 x loin of pork chops
  • 25 gm butter
  • 1 Tbsp. oil
  • 2 med omons peeled and sliced
  • 1 clv garlic peeled and crushed
  • 2 med cooking apples peeled cored and thickly sliced
  • 1/2 tsp dry thyme
  • 250 ml sweet cider
  • 1 Tbsp. clear honey
  • 1 Tbsp. brandy (optional)
  •     salt
  •     freshly grnd black pepper
  • 4 Tbsp. double cream
  •     Preparation and cooking tune: 1 hour

Direcciones

  1. Trim the excess fat from the chops.
  2. Fry them in half the butter and the oil over moderately high heat for 3 min on each side.
  3. Transfer to a casserole.
  4. Add in the remaining butter and fry the onions and garlic over moderate heat for 3 min.
  5. Transfer them to the casserole.
  6. Fry the apple slices for 1 minute on each side and add in them to the casserole.
  7. Add in the thyme pour on the cider add in the honey brandy if used and salt and pepper.
  8. Stir the sauce cover and cook in a preheated oven (190c/375f/gas5) for 35 min.
  9. Skim off the fat which has risen to the surface and stir in the cream.
  10. Taste and adjust the seasoning and sweetness if necessary.
  11. Serve warm.
  12. This pork and cream dish is very rich and is best with a selection of fresh vegetables such as tiny carrots whole french beans and peas tossed in plenty of minced mint and grnd black pepper.
  13. Serves 4