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Entrée – Pork/lamb
Pork Normande

This recipe was featured on
"You're the Chef" episode #108.
Buy this episode from WVIA.

Yield: two portions


6 each pork loin or pork tenderloin slices (about 1-1/2 oz. per slice, 5 oz. or pork per order)
1/2 c. all-purpose flour
1 tsp. salt
1 tsp. ground black pepper
1/4 c. clarified butter
2 Tbsp. brandy
1 each Granny Smith apple, peeled, cored, sliced
1 c. heavy cream
1 tsp. fresh parsley, chopped
as needed salt
as needed ground black pepper

Take the pork loin slices and place them in between two pieces of plastic wrap. Using a heavy bottom pot or meat mallet, pound lightly so that the pork flattens and spreads. After they are pounded, keep them refrigerated until you are ready to cook them.

Mix the first salt and pepper into the flour. Prepare the apples. If you slice them just before you cook the dish, you do not need to put them into water or coat them with lemon juice to keep them from turning brown.

Heat the sauté or frying pan until it is very hot. Dredge the pork in the seasoned flour. Add the butter to the frying pan. Carefully lay the pieces of pork into the pan and cook them over high heat until they are lightly browned on both sides. Remove the pork to the serving plates.

Add the apples to the same pan the pork was cooked in. Toss them in the butter and pan drippings from the pork for about 1 minute. Add the brandy away from the flame. Return to the heat, allow the brandy to ignite and burn off the alcohol. Add the cream to the apples and allow it to come to a boil and reduce in volume until it becomes the thickness of sauce that will coat the back of a spoon.

Using a slotted spoon, place apples on top of each of the plates of pork. Add the chopped parsley to the sauce, taste for seasoning. Pour the sauce over the top of each plate of pork. Serve with your favorite vegetable and rice pilaf.

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