Recipe by LADYHEN
"Pan-fried pork chops with a rich, creamy sauce featuring mushrooms and apples makes a terrific main dish. The sauce is wonderful served over mashed potatoes with steamed garlic green beans. It's a family favorite!"
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salt and pepper, to taste
4 (8 ounce)
bone-in pork chops (1/2 inch thick)
Granny Smith apple, thinly sliced
edited: This is a nice, easy dish to prepare. The chops were incredibly moist & tender & the sauce was pleasant. Browning the chops in butter was an excellent way to boost flavor, but to ensure they were well-done, I put the oven higher to 350 so they could finish there while the sauce was prepared; they were perfect. I omitted the brandy. The mushroom & apple flavors were weak. Overall, the sauce was less flavored than I had expected, the mushrooms & apple flavors were obscured. A calvados instead of any old brandy might help boost the apple flavor. I also used unsalted butter, & a generous pinch of kosher salt helped boost the flavor. Some fresh parsley would probably be a good addition. I made this again, curdling problem not repeated. It still needs a strong boost of apple flavor, though. I increased the cider and reduced it to about a quarter. I made up the difference in the liquid by adding more cider; I reduced it again to about half per the original recipe. I didn't want to use something heavy & risk diluting the apple flavor, so I warmed some whole milk in the microwave instead of cream (about 1/8 cup, maybe a little more, but under 1/4 cup) & whisked it in slowly. Next time, I'll try adding some calvados & see what that gets me.
I don't think I will make this again. It was very sweet and super strong in the apple flavor. I think the addition of garlic might have improved the flavor some. Maybe a smoky whiskey instead to counter the sweet apple. Also; temper your cream. Adding it straight scalds it and makes it appear separated.
MADE THIS RECIPE FOR SOME FRIENDS COULDN'T BELIEVE I MADE IT HOME THOUGHT I HAD IT DELIVERED FROM CATERER MADE SLIGHT CHANGE INSTEAD OF REGULAR BRANDY USED APPLEJACK BRANDY
This was good. The mix of the cider, brandy, and pork was different and offered a unique taste. I added rosemary and basil to add a more full-bodied flavor. I also added 1/2 cup of applesauce to increase the apple flavor. My family liked it and I do believe we will make this again.
Nice taste enjoyed by both my wife and I
This was wonderful! My husband made this for me and it was one of the best meals we've ever had. It had an amazing flavor that we couldn't get enough of! Thanks for the recipe.
This may become my new signature dish. Very good.......unique flavours. Didn't have brandy so improvised and used Whiskey. I cannot really explain the combination of flavours ----- smokey, creamy, mushroomy and fruity all together.
This was fantastic!!! We felt it was restaurant worthy on the presentation. The kids were really impressed too. House smelled fantastic! Served it with Hasselback Potatoes from this sight and fresh green beans. Will definitely make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Christy's Pork Chops Normandy
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 329
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