Recipe for Pork Chops in Normandy Sauce 
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Yield:
4
Ingredients:
Amount Ingredient
4 x loin of pork chops
25 gm butter
1 tbl oil
2 med omons peeled and sliced
1 clv garlic peeled and crushed
2 med cooking apples peeled cored and thickly sliced
1/2 tsp dried thyme
250 ml sweet cider
1 tbl clear honey
1 tbl brandy (optional)
salt
freshly ground black pepper
4 tbl double cream
Preparation and cooking tune: 1 hour
Instructions:
Instructions: Trim the excess fat from the chops.

Fry them in half the butter and the oil over moderately high heat for 3 minutes on each side.

Transfer to a casserole.

Add the remaining butter and fry the onions and garlic over moderate heat for 3 minutes.

Transfer them to the casserole.

Fry the apple slices for 1 minute on each side and add them to the casserole.

Add the thyme pour on the cider add the honey brandy if used and salt and pepper.

Stir the sauce cover and cook in a preheated oven (190c/375f/gas5) for 35 minutes.

Skim off the fat that has risen to the surface and stir in the cream.

Taste and adjust the seasoning and sweetness if necessary.

Serve hot.

This pork and cream dish is very rich and is best with a selection of fresh vegetables such as tiny carrots whole french beans and peas tossed in plenty of chopped mint and ground black pepper.

Serves 4

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