Description
Pork Normandy is a classic French dish featuring tender pork cooked in a creamy apple and cider sauce. The combination of caramelized apples, cream, and brandy (or Calvados) creates a rich, slightly sweet, and savory flavor that’s elegant yet comforting — perfect for cozy dinners or special occasions.
Ingredients
- 1 1/2 lbs (680g) pork tenderloin or boneless pork chops
- 2 tbsp olive oil
- 2 tbsp butter
- 2 medium apples, peeled, cored, and sliced (preferably Granny Smith or Honeycrisp)
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup (120ml) apple cider (or hard cider)
- 1/4 cup (60ml) Calvados or brandy (optional)
- 3/4 cup (180ml) heavy cream
- 1 tsp Dijon mustard
- 1/2 tsp dried thyme
- Salt and black pepper, to taste
- 2 tbsp chopped parsley (for garnish)
Instructions
- Pat pork dry and season with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Sear pork on all sides until golden brown, about 2–3 minutes per side. Remove and set aside.
- Reduce heat to medium and add butter to the skillet. Add apple slices and cook for 3–4 minutes until golden and softened. Remove and set aside.
- Add sliced onion to the pan and cook for 4–5 minutes until translucent. Stir in garlic and cook for 1 minute more.
- Deglaze the pan with Calvados (or brandy) and let it simmer for 1–2 minutes to cook off the alcohol.
- Pour in apple cider, scraping up any browned bits from the bottom of the skillet.
- Stir in Dijon mustard, thyme, and cream. Simmer for 2–3 minutes until sauce thickens slightly.
- Return the pork and apples to the pan. Simmer gently for 10–12 minutes, or until pork reaches 145°F (63°C) internally and sauce is creamy and glossy.
- Adjust seasoning with salt and pepper. Garnish with chopped parsley before serving.
- Serve hot with mashed potatoes, rice, or buttered noodles.
Notes
- Calvados adds a deep, authentic apple flavor but can be replaced with more cider if preferred.
- Use tart apples for the best flavor balance.
- For a lighter sauce, substitute half of the cream with chicken broth.
- Pairs beautifully with roasted carrots, mashed potatoes, or green beans.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French