Entree: France – Normandy – Côtelettes de porc à la Normande (Pork chops prepared in the Normandy style with apples and cream)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Ingredients

- 4 pork chops, approx. 6 oz (170 g) each; approx. 1.5 lb (680 g) total
- salt, to taste
- black pepper, to taste
- 2 apples (suggest Golden Delicious or Braeburn), about 10 oz (285 g) total, peeled, cored and sliced 1/2 inch (1.27 cm) thick
- 1/2 cup (120 ml) heavy cream
- 4 tbsp (56 g) unsalted butter, divided
- 2 lb (900 g) Yukon Gold potatoes, halved or cut into 1-inch (2.54 cm) pieces
- 8 oz (225 g) French green beans, trimmed
- 1 tbsp (15 ml) water (optional, to deglaze)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven: Preheat oven to 425 F (220 C). Place a rimmed baking sheet in the oven or line with parchment.
2. Roast potatoes: Toss the Yukon Gold potatoes with 1 tbsp (14 g) of the butter, season with salt and black pepper, spread in a single layer on the baking sheet and roast 25–30 minutes until golden and tender, turning once halfway through.
3. Prepare pork and apples: Season the pork chops with salt and black pepper. Heat a 12-inch (30 cm) skillet over medium-high heat and add 1 tbsp (14 g) of the butter. When butter is foaming, add the chops and sear 3–4 minutes per side until golden. Remove chops to a plate and tent with foil.
4. Cook apples: Reduce heat to medium, add 1 tbsp (14 g) butter to the skillet and add the apple slices. Sauté until apples begin to soften and caramelize, about 4–6 minutes.
5. Deglaze and make cream sauce: Add 1 tbsp (15 ml) water to deglaze the pan, scraping browned bits. Stir in the heavy cream and the remaining 1 tbsp (14 g) butter, bring to a gentle simmer until the sauce thickens slightly, about 2–3 minutes. Taste and adjust seasoning.
6. Finish chops: Return pork chops to the skillet, spoon sauce and apples over them, cover and simmer over low heat until internal temperature reaches 145 F (63 C), about 5–7 minutes depending on thickness. Remove and let rest for 3 minutes.
7. Green beans: While chops finish, blanch French green beans in boiling salted water for 3–4 minutes until bright and tender-crisp; drain and season with salt and black pepper to taste.
8. Serve: Plate roasted Yukon Gold potatoes, place a pork chop beside them, top with apples and cream sauce and serve with the green beans. Rest pork 3 minutes before slicing.

1. Preheat oven: Preheat oven to 425 F (220 C). Place a rimmed baking sheet in the oven or line with parchment.
2. Roast potatoes: Toss the Yukon Gold potatoes with 1 tbsp (14 g) of the butter, season with salt and black pepper, spread in a single layer on the baking sheet and roast 25–30 minutes until golden and tender, turning once halfway through.
3. Prepare pork and apples: Season the pork chops with salt and black pepper. Heat a 12-inch skillet over medium-high heat and add 1 tbsp (14 g) of the butter. When butter is foaming, add the chops and sear 3–4 minutes per side until golden. Remove chops to a plate and tent with foil.
4. Cook apples: Reduce heat to medium, add 1 tbsp (14 g) butter to the skillet and add the apple slices. Sauté until apples begin to soften and caramelize, about 4–6 minutes.
5. Deglaze and make cream sauce: Add 1 tbsp (15 ml) water to deglaze the pan, scraping browned bits. Stir in the heavy cream and the remaining 1 tbsp (14 g) butter, bring to a gentle simmer until the sauce thickens slightly, about 2–3 minutes. Taste and adjust seasoning.
6. Finish chops: Return pork chops to the skillet, spoon sauce and apples over them, cover and simmer over low heat until internal temperature reaches 145 F (63 C), about 5–7 minutes depending on thickness. Remove and let rest for 3 minutes.
7. Green beans: While chops finish, blanch French green beans in boiling salted water for 3–4 minutes until bright and tender-crisp; drain and season with salt and black pepper to taste.
8. Serve: Plate roasted Yukon Gold potatoes, place a pork chop beside them, top with apples and cream sauce and serve with the green beans. Rest pork 3 minutes before slicing.