Porc a la Normande: Pork Normandy







Serves 4


Ingredients

4 Pork chops (bone in or boneless)

2 Tablespoons grape seed oil

2 Small shallots, sliced

2 Tablespoons Calvados (or apple brandy)

¼ cup apple juice

1 Tablespoon apple cider vinegar

2 cups heavy cream

1 apple, sliced

TT Pro Seasoning or salt and pepper


Method of prep

Season pork chops with Pro Seasoning All Purpose Seasoning Blend. Dry pork chops of any moisture with a paper towel. This will allow the chops to achieve a beautiful crust when they hit the pan. Heat a cast iron skillet or sauté pan over medium high heat. Add grapeseed oil to the pan once the pan is nearly smoking. Add the pork chops to the pan and sear one side, you may need to drop the heat to medium at this point. Sear the chops for 2 minutes, then flip. Cook to an internal temperature of 145 degrees. Remove the chops from the pan and rest on a plate to reserve the juices. Next, lower the heat to medium low and add the sliced shallots. Cook the shallots for about 5 minutes or until nicely caramelized. Now, remove the pan from heat and add the Calvados or apple brandy. Carefully place the pan back on a low heat and cook the alcohol off. Make sure that if you are uncomfortable with the flambe procedure that you have a fire extinguisher handy or a lid to smother the pot should you become alarmed. To cook the alcohol off without achieving a flame add apple juice with the Calvados off the heat and then cook at a very low temperature.

Once the alcohol is burned off, add the apple juice and apples and reduce “au sec” or until nearly dry. This means the liquid should reduce to a syrup to intensify the sauce. Next, add the cream and reduce by half. Once the sauce is thick enough to coat the back of a wooden spoon and you can drag your finger through the sauce coated spoon and leave a line, the sauce has reached “nappe” and is ready to serve. Season to with Pro Seasoning to taste. Add the chops back into the pan with any drippings and coat the chops with the sauce. Serve the chops with the sauce. Garnish with fresh thyme, parsley, or sage.