Pork Normandy
Cooking Time: 60 Minutes
Serves: 4
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1. Preheat the oven to 200°C (gas mk 6, 400°F). Cut the pork into slices about 1.5cm thick. Remove any excess fat. Heat half the butter in a flameproof casserole. Add the pork, and fry on a high heat until browned on both sides.

2. Remove the pork and set aside. Slice the onions and crush the garlic. Heat the remaining butter in the flameproof casserole and then fry the onions and garlic gently for about five minutes, stirring once or twice.

3. While the onions are frying, cut the apples into thick slices and remove the cores. Do not remove the skins.

4. Add the apple juice to the casserole, and stir around, scraping up anything stuck to the bottom of the casserole. Return the pork to the casserole, followed by the sliced apples. Sprinkle on the sage, salt and freshly ground black pepper. If available, add the calvados. Cover and place in the oven for about 40 minutes.

5. Check the pork is cooked through, then stir in the cream and serve.

You can use pork chops instead of the boneless leg if you prefer.
If possible, use cloudy apple juice, and cox apples.

See Also: Recipes
  Normandy Chicken
  Coq Au Vin
See Also: Book Reviews
  Delia Smith's Complete Illustrated Cookery Course by Delia Smith
  Provence the Beautiful Cookbook by Richard Olney
  The Paris Cookbook by Patricia Wells
  Bistro Cooking by Patricia Wells

Recipe Ingredients
40g Butter
1kg Boneless Pork Leg
1 medium Onion
2 cloves Garlic
250ml Apple Juice
3 Apples
1/2 teaspoon Salt
Black Pepper
1 teaspoon Dried Sage
100ml Double Cream
1 tablespoon Calvados

Pork Normandy

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