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Pork Chops Normand Recipe

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This recipe for Pork Chops Normand, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Murphy
Added: Friday, May 19, 2006


4 center-cut pork chops, about 3/4 to 1 inch thick (important to use thick chops)
1T. extra virgin olive oil
1/8c. white wine
4 tart apples like Granny Smith (peeled, cored, and cut into thin slices)
2T. butter
1/4c. Calvados or apple brandy
1 drop apple cider vinegar
2T. red currant or apricot jelly
salt and pepper to taste

Saute chops in olive oil and 1T. butter until lightly browned, 2-3 minutes per side. Place in baking dish.
Add wine to pan and bring to a boil scraping up brown bits. Pour over chops. Cover with foil and bake at 350F for 20 minutes.
Melt 1T. butter in pan and saute the apple slices until soft. Add the Calvados and jelly and deglaze. Add salt and pepper to taste and a drop of apple cider vinegar. Spoon the apples over the chops.
Bake, uncovered for another 5 minutes.




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