NORMANDY PORK WITH APPLES & CIDER RECIPE | BBC GOOD FOOD
True comfort food for chilly winter evenings, this slow-cooker recipe combines meltingly tender pork, smoked bacon and cider
Provided by Cassie Best
Categories Dinner, Main course, Supper
Total Time 8 hours 50 minutes
Prep Time 20 minutes
Cook Time 8 hours 30 minutes
Yield 4
Number Of Ingredients 15
Steps:
- Heat half the oil in a large pan and brown the meat in batches. Don’t overcrowd the pan, and only turn the meat when it has a deep brown crust on the underside, as this will add lots of flavour to the stew. When one batch is cooked, tip it into the slow cooker and continue with the next batch, adding more oil as you need it.
- When all the meat has been transferred to the slow cooker, add the onion, carrots and celery to the pan and cook for 5-10 mins to just soften, scraping any meaty bits up from the bottom of the pan. Tip the veg into the slow cooker. Add the lardons to the pan and fry until crispy. Pour in the cider, bubble for 1 min, again scraping the bottom of the pan, then tip the cider and lardons into the slow cooker too. Add the apples, stock cube and herbs to the slow cooker, pour in 400ml water, season well and turn the heat to Low. Cover with the lid and cook for 6-8 hrs until the meat is very tender. (If you don’t have a slow cooker, tip all the ingredients back into the pan, cover with a lid and cook for 3 hrs over a low heat, stirring every now and then to prevent it from catching on the bottom. You may have to add a splash of water during cooking if the sauce looks dry.)
- Turn your slow cooker up to High. Add the crème fraîche and mustard to the stew and check the seasoning. If the sauce is thin, you can thicken it with the cornflour – ladle 2 spoonfuls of the sauce into a pan and bring to a simmer, mix the cornflour with 1-2 tsp cold water to make a paste, then stir it into the sauce. Once thickened, return the sauce to the slow cooker and cook for 10 mins more on High, stirring occasionally (or for 5 mins on the hob). Serve with mashed potato, greens and extra mustard and thyme, if you like.
Nutrition Facts : Calories 594 calories, FatContent 37 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 4 grams fiber, ProteinContent 41 grams protein, SodiumContent 2.8 milligram of sodium
PORK NORMANDY RECIPE | ALLRECIPES
I got this recipe from my mother who learned to make it when we lived in England. It's a family favorite and great for company.
Provided by Tiffany Curtis
Categories World Cuisine European French
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat butter in an oven-proof skillet over medium heat. Place pork tenderloin in butter, and brown on both sides. Remove from skillet, and set aside.
- Stir in onions, and cook 2 to 3 minutes. Stir in apple, and cook until golden brown. Stir in flour; cook about 30 seconds.
- In a bowl, stir together stock and apple cider. Stir into skillet, and bring to a boil. Return tenderloin to skillet. Season to taste with salt and pepper. Cover skillet.
- Bake in preheated oven until tender, about 45 minutes. Remove tenderloin to a cutting board, and cut into 1 1/2-inch slices.
- Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth. Return the sauce to the pan, and reheat over medium-low; stir in 2 tablespoons cream, and heat until warm. Serve sauce spooned over sliced tenderloin.
Nutrition Facts : Calories 203.8 calories, CarbohydrateContent 9 g, CholesterolContent 72.3 mg, FatContent 8.4 g, FiberContent 1.2 g, ProteinContent 20.7 g, SaturatedFatContent 3.8 g, SodiumContent 175 mg, SugarContent 5.8 g
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- "pre heat oven 190.C core the apples and cut them into thick rings - peel on. melt half the butter in a frying pan + fry the porch chops on both sides to a nice crusty golden colour Then using a draining spoon transfer them to the pyrex(casserole) and sprinkle with thyme add the remaining butter to the pan and fry the onion and garlic for 5 min to soften transfer the softened onion and garlic to the pyrec, then fry apple rings in the same fat just for a few seconds on each side and transfer to the pyrex also. sprinkling abt 1 tsp sugar spoon off any fat still left in the pan and then pour in the cider. bring to a simmer, pour into the pyrex and season with salt + pepper. Cover (put lid on) and place pyrx in oven. Cook for 30-40 min or until chops are cooked. To finish off, pour in the cream, stir it into the juices + serve immediately."
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NORMANDY PORK WITH APPLES & CIDER RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 8 hours 50 minutes
Category Dinner, Main course, Supper
Cuisine British
Calories 594 calories per serving
- Turn your slow cooker up to High. Add the crème fraîche and mustard to the stew and check the seasoning. If the sauce is thin, you can thicken it with the cornflour – ladle 2 spoonfuls of the sauce into a pan and bring to a simmer, mix the cornflour with 1-2 tsp cold water to make a paste, then stir it into the sauce. Once thickened, return the sauce to the slow cooker and cook for 10 mins more on High, stirring occasionally (or for 5 mins on the hob). Serve with mashed potato, greens and extra mustard and thyme, if you like.
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