"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Lion House Pork Chops Normandy Recipe

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This recipe for Lion House Pork Chops Normandy, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carrie Montroy
Added: Tuesday, August 1, 2006


2 T. butter or margarine
1 T. olive oil
4 pork chops (about 1 inch thick)
1 clove garlic, minced
1 medium onion, thinly sliced
1 1/4 c. apple cider
1/4 tsp. nutmeg
1 1/2 tsp. salt
dash of pepper
1 tart apple, peeled, cored, and cut into 1/4 inch thick slices
2 T. brown sugar
3 T. light cream

In a large skillet heat butter and oil over medium high heat for 1 minute. Add chops and brown quickly on both sides. Reduce heat to medium low and cook chops for 6 minutes on each side. Remove chops from skillet save drippings in skillet. Add garlic and onion to skillet and cook stirring frequently until onions are tender but not browned (about 5 minutes). Stir in apple cider cover and simmer for 5 minutes. Return chops to skillet. Sprinkle with nutmeg, salt, and pepper. Arrange apple slices over chops and sprinkle brown sugar over top of the chops and apples. Cover and simmer for 15 20 minutes or until chops and apples are tender. Stir cream into the skillet, simmer uncovered for 5 minutes. Spoon apple slices and sauce over pork chops to serve.




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