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This is a super easy version of the French recipe Pork Normandy, a delicious dish with a savory sauce made of apples, onions, thyme, and cream. Perfect weeknight dinner!
PREP Time
15 min.
COOK TIME
20 Min.
4 Pork Chops, boneless, ½ inch thick 2 tablespoon Extra-virgin olive oil 3 tablespoons Butter, salted 1 cup Onion, diced or 1 small onion 3 cloves Garlic, minced 1 Lemon, juiced 2 Apples, medium ½ teaspoon Dried thyme 1 cup Chicken stock or broth ¼ cup Apple Cider 1 tablespoon Dijon mustard 1 tablespoon Cornstarch + ¼ cup Milk, 1% ¼ cup Heavy Cream (or half and half) 2 tablespoons Fresh Italian Parsley
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Dice the onion. Peel and mince the garlic. Chop the parsley. Cut the lemon in half (half for apples, half for the sauce). Peel and dice the apples. Squeeze half of the zested lemon over and toss to coat the apples.
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Season the pork chops liberally with salt and pepper. To a hot pan, add the Olive Oil and the pork chops. Cook for 2-3 minutes. When they easily lift, flip the chops over to sear the other side for another 2 minutes. Transfer the pork to a plate.
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Add the butter, onions and the minced garlic. Stir and cook for 4-5 minutes until the onions soften and are translucent. Make the cornstarch slurry: add the cornstarch to the cold milk in a small mixing bowl. Stir to dissolve, set aside.
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Add the apples and thyme to the onions and garlic; stir to combine. Cook for 1 minute. Then add the broth, dijon, 1 teaspoon lemon juice from half the lemon and cider to the pan and scrape up all of the browned bits (fond) from the bottom.
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Stir in the cornstarch slurry and heavy cream to thicken. Add the pork chops and juices. Cook so everything melds together for 2-3 min. Taste for seasoning; add salt, pepper, or lemon juice if needed. Garnish with the parsley.
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