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Christy's Pork Chops Normandy

Christy's Pork Chops Normandy

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LADYHEN

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!

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Original recipe yields 4 servings

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Nutrition

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  • 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

Directions

  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

SMA
8
5/29/2008

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 they were well-done, I put the oven higher to 350 so they could finish there while the sauce was prepared; they were perfect. I omitted the brandy. The mushroom & apple flavors were weak. Overall, the sauce was less flavored than I had expected, the mushrooms & apple flavors were obscured. A calvados instead of any old brandy might help boost the apple flavor. I also used unsalted butter, & a generous pinch of kosher salt helped boost the flavor. Some fresh parsley would probably be a good addition. I made this again, curdling problem not repeated. It still needs a strong boost of apple flavor, though. I increased the cider and reduced it to about a quarter. I made up the difference in the liquid by adding more cider; I reduced it again to about half per the original recipe. I didn't want to use something heavy & risk diluting the apple flavor, so I warmed some whole milk in the microwave instead of cream (about 1/8 cup, maybe a little more, but under 1/4 cup) & whisked it in slowly. Next time, I'll try adding some calvados & see what that gets me.

magsblu
6
5/26/2010

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

kac2research
4
9/1/2009

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 increase the apple flavor. My family liked it and I do believe we will make this again.