Christy's Pork Chops Normandy Recipe -
Christy's Pork Chops Normandy Recipe
  • READY IN 45 mins

Christy's Pork Chops Normandy

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place flour in a shallow dish and season to taste with salt and pepper. Dredge pork chops in flour to evenly coat both sides. Melt 1/4 cup butter in a skillet over medium heat; add pork chops, and cook until golden brown on both sides, turning once. Add mushrooms to the same skillet, and stir in 1 tablespoon butter. Cook mushrooms until tender. Remove skillet from heat.
  3. Pour the brandy over the pork chops, and carefully light with a match. Let the flames burn off, then remove the pork chops to a serving plate, and keep warm in preheated oven.
  4. Using the same skillet, pour in the apple cider. Cook over medium heat until liquid is reduced by half. Add the cream to the skillet, and cook until reduced by half. Stir in the apple slices and cook until tender, about 5 minutes.
  5. Arrange the pork chops on 4 serving plates. Spoon the apple-mushroom sauce over the pork chops, and serve immediately.
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Reviews More Reviews

May 29, 2008

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.

May 26, 2010



9 Ratings

Sep 01, 2009

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.

Apr 27, 2009

Nice taste enjoyed by both my wife and I

Nov 26, 2007

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.

Nov 17, 2014

Thumbs up from the whole family! I didn't have brandy so took another's advice and used schnapps that I had on hand. Mine was butterscotch. I also doubled the cider vinegar and cream, my guys like extra sauce. They also don't go for mushrooms so I used three apples and they gobbled it up!

Sep 24, 2014

I jazz the sauce up, added about 2 Oz flour to the mushroom sauce and add 1/2 cup more of half and half with 1/4 cup of brandy, put slice apple of the meat and poured the mushroom sauce over the meat, baked a 325 oven for 45 mins covered with foil.

Jul 29, 2014

Delish!! I was too cheap to buy brandy (in WA we have insane alcohol taxes)but had peach Schnapp's in the freezer and used that. It was sweet but very good!! I can see how the brandy would give it a deeper richness to the gravy but the Schnapp's worked pretty good, too. I especially liked the pyro effect!! I'd never put a flame to anything I'd cooked, so this was a ton of fun!! The chops were tender, as well. This is a def winner in my kitchen and will be made again and again.


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  • Calories
  • 634 kcal
  • 32%
  • Carbohydrates
  • 23 g
  • 7%
  • Cholesterol
  • 148 mg
  • 49%
  • Fat
  • 36.5 g
  • 56%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 32.1 g
  • 64%
  • Sodium
  • 269 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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