Pork Normandy with an Apple and Onion Sauce
It's apple season and let me tell you that apples are not just for sweet recipes! This Pork Normandy recipe with a savory Apple, Onion, and Thyme Sauce is a perfect way to use apples. The pork is seared for a gorgeous golden brown crust. Then the onions, garlic, apples, thyme cook together to create the most delicious sweet and savory flavor. Finally, broth, cider, and cream are added to transform it into an incredible creamy sauce.
Ingredients
- 4 Pork Chops, boneless, ½ inch thick (or pork tenderloin cut into ½ inch thick slices)
- ½ teaspoon Salt
- ½ teaspoon Ground black pepper
- 2 tablespoon Extra-virgin olive oil
- 3 tablespoons Butter, salted (unsalted is fine too)
- 1 cup Onion, diced or 1 small onion (or Shallot, finely chopped)
- 3 cloves Garlic, minced
- 1 Lemon, juiced (juice divided for apples and sauce)
- 2 Apples, medium (I used Pink Lady apples)
- 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% (any fat content will work)
- ¼ cup Heavy Cream (or half and half)
- 2 tablespoons Fresh Italian Parsley, chopped
Instructions
Prep-Ahead Steps
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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).
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Peel and dice the apples. Squeeze half of the zested lemon over and toss to coat the apples. NOTE: The lemon will help prevent oxidation, but do not do this step more than 30 minutes before cooking as the apple may start to turn brown. A little brown is okay since they will be cooked.
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Season the pork chops liberally with salt and pepper.
Cooking Steps
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Preheat a large skillet or frying pan on medium-high heat. Add the Olive Oil to the skillet to coat and then add the pork chops to sear. Leave cooking without moving for 2-3 minutes (if your chops are thicker than ½ inch, add another minute per ¼ inch). When they easily lift, flip the chops over to sear the other side for another 2 minutes (adding another 1 minute per additional ¼ inch of thickness). Transfer the pork to a plate.
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Using the same pan, reduce the heat to medium-low. Add the butter, onions and the minced garlic. Stir and cook for 4-5 minutes until the onions are starting to soften and getting translucent.
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While the onions are cooking, make the cornstarch slurry by adding the cornstarch to the cold milk in a small mixing bowl. Stir to dissolve and set aside.
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Add the apples, and the thyme to the softened onions and garlic and 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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Now stir in the cornstarch slurry and the heavy cream. The sauce will start to thicken quite quickly. Add the pork chops and any juices on the plate to the sauce and scoop the sauce on top of the pork. Cook so everything melds together just for 2-3 minutes. Taste for seasoning and add salt, pepper, or even another squeeze of lemon juice. Serve and garnish with the parsley.
Recipe Video
Recipe Notes
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Can I make this Pork Normandy ahead?
Yes, you can cook this Pork Normandy recipe in advance and reheat it. It will last 4-5 days in an airtight container in the refrigerator. Careful not to overcook the pork when reheating, as it can get very tough. If you plan to make this ahead and reheating it before serving, I suggest a 1 inch pork chop vs. ½ inch. This will be more forgiving as you reheat it. To reheat, place it in a covered oven safe dish in 350 F degrees for 15-20 minutes, just until the pork is warmed through. You can also reheat on the stove over medium-low heat, covered for 10-15 minutes. You may need to add ½ cup of broth or water to the pan to help preventing too much of the sauce from cooking off and burning while reheating. -
Can I freeze this Pork Normandy?
Yes, you can freeze this cooked pork normandy recipe. Seal it in an airtight container and freeze it for up to 4 months. Thaw it in the refrigerator for 24 hours and then reheat it as per the instructions above. -
Can I use a different meat other than pork?
You can absolutely make this Pork Normandy sauce with other meat options! Chicken breast, chicken thighs, beef flank steak, beef tenderloin, or beef sirloin steaks are all great options! - How long should I cook Pork Chops on the stove?
For ½ inch thick boneless pork chops, cook 2-3 minutes per side. Add another minute for every additional ¼ inch of thickness. If the pork chops are bone-in, the cook time will be 3-4 minutes per side for ½ inch thick. Add a minute per each additional ¼ inch of thickness.