PORK CHOPS NORMANDE

WHEN YOU THINK NORMANDY, THINK CREAM, APPLES AND CALVADOS, ALL THREE OF WHICH ARE COMPONENTS OF THIS DISH.  PORK AND APPLES GO WELL TOGETHER, PARTICULARLY IF THE APPLES ARE ON THE SOUR SIDE.  CREME FRAÎCHE MARRIES THE SWEET RICHNESS OF THE PORK AND THE TART APPLES.  A SPLASH OF CALVADOS, NORMANDY'S NATIVE APPLE BRANDY, GIVES THE WHOLE DISH A SUBTLE BUT LUXURIOUS ACCENT.  THE CHOPS THEMSELVES ARE FROM THE PORK COLLAR, MY NEW FAVORITE CUT FROM PEADS AND BARNETT, BECAUSE THEY ARE MEATY BUT STREAKED WITH FAT, MAKING THEM BOTH TENDER AND FLAVORFUL. YOU CAN CERTAINLY SUBSTITUTE RIB CHOPS, BUT DON'T COOK THEM PAST PINK OR THEY WILL TURN DRY AND TOUGH.  THIS DISH DESERVES BETTER.

 2 PORK CHOPS, PREFERABLY FROM THE COLLAR
 2 GRANNY SMITH APPLES
 2 SCALLIONS
 WHITE WINE
 CRÈME FRAÎCHE
 CALVADOS, COGNAC OR ARMAGNAC
 ½ cup ORZO

1

BRING A LARGE SAUCEPAN OF WATER TO A BOIL. SALT GENEROUSLY. ADD 1/2 CUP OF ORZO PASTA.

HEAT A FRYING PAN ON TOP OF THE STOVE. ADD A SPLASH OF OLIVE OIL.

DRY CHOPS WITH PAPER TOWELS. SALT AND PEPPER. LAY IN THE PAN. COOK ABOUT 4 MINUTES A SIDE. WHEN YOU SEE THE FIRST DROPS OF BLOOD ON THE SURFACE OF THE CHOPS, COOK A MINUTE OR TWO MORE FOR MEDIUM RARE.

MEANWHILE, PEEL THE APPLES, CORE AND CUT INTO 8 SLICES.

TRIM AND DICE SCALLIONS.

WHEN THE CHOPS ARE DONE, REMOVE TO A PLATE. ADD 2 TBSPS OF BUTTER AND THE APPLES. BROWN ON ALL SIDES, THEN LOWER THE HEAT AND ADD THE CHOPPED SCALLIONS. COOK FOR A MINUTE.

DEGLAZE PAN WITH 1/2 CUP OF WHITE WINE. ADD A CUP OF CRÈME FRAÎCHE. STIR WITH A WOODEN SPOON, SCRAPING UP ALL BROWN BITS ON THE BOTTOM OF THE PAN.

RETURN THE CHOPS TO THE PAN. ADD 1 TBSP OF CALVADOS. NAP THE SAUCE OVER THE CHOPS.

WHEN THE ORZO IS DONE, DRAIN IN A SIEVE, THEN STIR WITH 2 TBSPS OF BUTTER.

SERVES 2

Ingredients

 2 PORK CHOPS, PREFERABLY FROM THE COLLAR
 2 GRANNY SMITH APPLES
 2 SCALLIONS
 WHITE WINE
 CRÈME FRAÎCHE
 CALVADOS, COGNAC OR ARMAGNAC
 ½ cup ORZO

Directions

1

BRING A LARGE SAUCEPAN OF WATER TO A BOIL. SALT GENEROUSLY. ADD 1/2 CUP OF ORZO PASTA.

HEAT A FRYING PAN ON TOP OF THE STOVE. ADD A SPLASH OF OLIVE OIL.

DRY CHOPS WITH PAPER TOWELS. SALT AND PEPPER. LAY IN THE PAN. COOK ABOUT 4 MINUTES A SIDE. WHEN YOU SEE THE FIRST DROPS OF BLOOD ON THE SURFACE OF THE CHOPS, COOK A MINUTE OR TWO MORE FOR MEDIUM RARE.

MEANWHILE, PEEL THE APPLES, CORE AND CUT INTO 8 SLICES.

TRIM AND DICE SCALLIONS.

WHEN THE CHOPS ARE DONE, REMOVE TO A PLATE. ADD 2 TBSPS OF BUTTER AND THE APPLES. BROWN ON ALL SIDES, THEN LOWER THE HEAT AND ADD THE CHOPPED SCALLIONS. COOK FOR A MINUTE.

DEGLAZE PAN WITH 1/2 CUP OF WHITE WINE. ADD A CUP OF CRÈME FRAÎCHE. STIR WITH A WOODEN SPOON, SCRAPING UP ALL BROWN BITS ON THE BOTTOM OF THE PAN.

RETURN THE CHOPS TO THE PAN. ADD 1 TBSP OF CALVADOS. NAP THE SAUCE OVER THE CHOPS.

WHEN THE ORZO IS DONE, DRAIN IN A SIEVE, THEN STIR WITH 2 TBSPS OF BUTTER.

SERVES 2

PORK CHOPS NORMANDE
Share
Leave a Reply

Your email address will not be published. Required fields are marked *