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Pork Valée d'Auge Recipe
A simple dish to prepare, but delicious.
It is best accompanied with mashed potatoes to mop up the juices.
Unfortunately, there's no substitute for the Calvados (apple brandy), but a bottle is always handy and makes an unusual tipple for that special occasion.
For 4 helpings:
4 large Pork loin chops
60gr/2 oz Butter
2 Dessert Apples, peeled, cored, and cut into slices – put these in water with a good squeeze of Lemon to stop them going brown
75ml/3 fl oz Calvados
300ml/½ pint Double Cream
A little Salt and freshly ground Black Pepper
1. Remove any surplus fat from the chops, but leave a little on for flavour.
2. Season both sides of the chops with black pepper (not salt at this stage as it dries out the meat)
3. Fry them in the butter over a medium heat, turning them over after about 10 minutes, lowering the heat, and cooking for a further 10 minutes.
4. Add the apple slices and cook for a further 2 minutes.
5. Pour over the Calvados, being careful, as it might flare up. Scrape and brown caramel from the bottom of the pan, then add the cream, followed by a little salt. The natural caramel should give the sauce an attractive colour.