Christy's Pork Chops Normandy

Christy's Pork Chops Normandy

12
LADYHEN 2

"Pan-fried pork chops with a rich, creamy sauce featuring mushrooms and apples makes a terrific main dish. The sauce is wonderful served over mashed potatoes with steamed garlic green beans. It's a family favorite!"

Ingredients

45 m {{adjustedServings}} servings 634 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 634 kcal
  • 32%
  • Fat:
  • 36.5 g
  • 56%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place flour in a shallow dish and season to taste with salt and pepper. Dredge pork chops in flour to evenly coat both sides. Melt 1/4 cup butter in a skillet over medium heat; add pork chops, and cook until golden brown on both sides, turning once. Add mushrooms to the same skillet, and stir in 1 tablespoon butter. Cook mushrooms until tender. Remove skillet from heat.
  3. Pour the brandy over the pork chops, and carefully light with a match. Let the flames burn off, then remove the pork chops to a serving plate, and keep warm in preheated oven.
  4. Using the same skillet, pour in the apple cider. Cook over medium heat until liquid is reduced by half. Add the cream to the skillet, and cook until reduced by half. Stir in the apple slices and cook until tender, about 5 minutes.
  5. Arrange the pork chops on 4 serving plates. Spoon the apple-mushroom sauce over the pork chops, and serve immediately.
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Reviews

12
  1. 13 Ratings

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edited: This is a nice, easy dish to prepare. The chops were incredibly moist & tender & the sauce was pleasant. Browning the chops in butter was an excellent way to boost flavor, but to ensure ...

MADE THIS RECIPE FOR SOME FRIENDS COULDN'T BELIEVE I MADE IT HOME THOUGHT I HAD IT DELIVERED FROM CATERER MADE SLIGHT CHANGE INSTEAD OF REGULAR BRANDY USED APPLEJACK BRANDY

This was good. The mix of the cider, brandy, and pork was different and offered a unique taste. I added rosemary and basil to add a more full-bodied flavor. I also added 1/2 cup of applesauce to...