NORMANDY MEANS CREAM AND APPLES AND CALVADOS. THIS DISH MAKES USE OF ALL THESE INGREDIENTS TO BATHE PAN-COOKED LOINS OF PORK IN A RICH SAUCE OF SAUTÉED APPLES, CRÉME FRAȋCHE, AND THE PUNCHY ESSENCE OF APPLES – CALVADOS. TO CUT THROUGH THAT RICHNESS, I’VE TOPPED THE DISH WITH SLOW-COOKED ONIONS, DE-GLAZED WITH CIDER VINEGAR. YOU MIGHT ACCOMPANY THE PORK WITH SOME DARK GREEN VEGETABLE LIKE CHARD, BROCCOLLI OR BRUSSEL SPROUTS. BUT I’D TRADE RICE, PASTA OR POTATOES FOR A GOOD BAGUETTE, WHICH YOU’LL WANT TO SOP UP ALL THOSE GOOD CALORIES.
