There is nothing better than combining the fruits of this season into a delicious meal, but first you have to go and find the main ingredients.
|A tell tale sign|
|A bit more clearing reveals the subject of the hunt|
|OK, now for the rest. I know you are in there somewhere......|
Still, the rewards are plentiful. Enough to make a delicious Dinner.....Pork Chops a la Normande
Now for the rest of the recipe. This one feeds two.
1 Cup Hard Cider,
A good slosh of Calvados if you have it or Brandy if not.
1 Apple, peeled, cored and sliced
1 medium Shallot diced
3/4 cup of heavy cream
Sprig of Rosemary
S&P to taste.
Some garden greens to steam as a side dish. These are Collard greens
Season and brown the chops on both sides in Olive Oil for about 2 minutes each side. Remove from the pan and keep warm.
Add the shallots and some of the Rosemary and stir until the onion is translucent, but not too brown.
|No, the kettle did not catch fire.|
|I did taste the Cider to make sure it was OK, hence the glass.|
Put the Pork back into the pan, together with any juices and bring to a lovely thick consistency, then serve (here with steamed collard greens.)
I put both chops on the plate for this photo, as I was by myself, but I didn't eat them all....Honest.