Normandy Style Pork Stew Recipes

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PORK NORMANDY



Pork Normandy image

I got this recipe from my mother who learned to make it when we lived in England. It's a family favorite and great for company.

Provided by Tiffany Curtis

Categories     World Cuisine Recipes     European     French

Time 1h20m

Yield 6

Number Of Ingredients 9

1 tablespoon butter
1 ½ pounds pork tenderloin
1 medium onion, thinly sliced
1 large sweet apple - peeled, cored and thinly sliced
1 tablespoon all-purpose flour
5 ounces chicken stock
⅓ (12 fluid ounce) bottle hard apple cider
salt and pepper to taste
2 tablespoons heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat butter in an oven-proof skillet over medium heat. Place pork tenderloin in butter, and brown on both sides. Remove from skillet, and set aside.
  • Stir in onions, and cook 2 to 3 minutes. Stir in apple, and cook until golden brown. Stir in flour; cook about 30 seconds.
  • In a bowl, stir together stock and apple cider. Stir into skillet, and bring to a boil. Return tenderloin to skillet. Season to taste with salt and pepper. Cover skillet.
  • Bake in preheated oven until tender, about 45 minutes. Remove tenderloin to a cutting board, and cut into 1 1/2-inch slices.
  • Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth. Return the sauce to the pan, and reheat over medium-low; stir in 2 tablespoons cream, and heat until warm. Serve sauce spooned over sliced tenderloin.

Nutrition Facts : Calories 203.8 calories, Carbohydrate 9 g, Cholesterol 72.3 mg, Fat 8.4 g, Fiber 1.2 g, Protein 20.7 g, SaturatedFat 3.8 g, Sodium 175 mg, Sugar 5.8 g

NORMANDY-STYLE PORK STEW



Normandy-Style Pork Stew image

Inexpensive pork shoulder becomes meltingly tender after a low-and-slow braise in an elixir of dry cider and broth in this stew that's inspired by the pot roasts from the Basque region of Spain that marry pork, apples, and hard cider. This stew will bring the magic of fall right to your home kitchen.

Provided by Greg Lofts

Categories     Pork Recipes

Time 2h30m

Number Of Ingredients 14

2 pounds boneless pork shoulder, cut into 1 1/4-inch pieces
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
3 ounces center-cut bacon (about 4 slices), coarsely chopped; or 4 ounces regular bacon, trimmed of excess fat
1 pound small shallots (10 to 12), trimmed and peeled
2 tablespoons unbleached all-purpose flour
1 dried bay leaf
12 ounces dry hard cider, preferably Normandy-, Basque-, or other European-style
1 1/2 cups low-sodium chicken broth
4 carrots, peeled and cut on the bias into 2-inch-long pieces
3 celery stalks, cut on the bias into 2-inch-long pieces
1/4 cup crème fraîche or sour cream, plus more for serving (optional)
1 tablespoon Dijon mustard, plus more for serving (optional)
Chopped fresh parsley or tarragon leaves, or a combination, for serving (optional)

Steps:

  • Preheat oven to 350°F. Season pork with salt and pepper. Melt butter in an ovenproof braiser pan, large straight-sided skillet, or wide, shallow pot over medium-high heat. When foam subsides, add pork and cook, turning a few times, until browned all over, 10 to 12 minutes (do not crowd pan; brown in two batches if necessary). Transfer to a plate.
  • Add bacon and shallots to pan; reduce heat to medium and cook, stirring a few times, until bacon renders its fat and shallots turn golden brown in places, 6 to 8 minutes. Return pork and any accumulated juices to pan. Sprinkle evenly with flour, stir, and cook 1 minute. Add bay leaf and cider; boil 1 minute. Add broth and return to a boil.
  • Cover and transfer to oven; braise 45 minutes. Stir in carrots and celery, cover, and return to oven until pork is fork-tender and carrots are tender but still holding their shape, 1 hour to 1 hour, 15 minutes. Remove and discard bay leaf. Stir in crème fraîche and Dijon. Top with herbs; serve with more crème fraîche and Dijon.

NORMANDY PORK TENDERLOIN



Normandy Pork Tenderloin image

A wonderful way of serving pork tenderloin. If you don't have Calvados or Brandy you and replace that with more cider.

Provided by ALH7401

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 teaspoon dried sage
salt
pepper
2 pork tenderloin, trim fat and skin
1 tablespoon olive oil
1/2 cup onion, thinly sliced
1 tart apple, peel, core, & slice thin
1/2 cup chicken stock
1/2 cup apple cider
2 tablespoons calvados or 2 tablespoons brandy
2 teaspoons Dijon mustard
1 pinch ground ginger
1/4 cup heavy cream

Steps:

  • Heat oven to 400 degrees.
  • Rub sage, salt and pepper into the tenderloins.
  • Heat oil in skillet over high heat.
  • Sear tenderloins until browned.
  • Place seared tenderloins on a baking sheet and bake 10 minutes or until temperature is 135 degrees.
  • Remove meat and let rest.
  • Add more oil to skillet (if needed) and saute onions until soft.
  • Add the apples to the skillet and cook for an additional 2 minutes.
  • Add stock, cider, Calvados, mustard, and ginger - deglaze the skillet.
  • Simmer liquid until it reduces by about half.
  • Stir in cream and simmer over high heat until the mixture coats the back of a spoon.
  • Serve sliced tenderloin with the sauce spooned over it.

PORK CHOPS NORMANDY



Pork Chops Normandy image

Pears and brandy team up to turn ordinary pork chops into a restaurant-quality dish that's good enough for guests. Serve with an upscale side, such as brussels sprouts or asparagus, and a glass of wine for a fantastic meal. -Gina Quartermaine, Alexandria, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 boneless pork loin chops (6 ounces each)
3 tablespoons butter
3 medium pears, peeled and chopped
3 tablespoons chopped shallots
3 garlic cloves, minced
3 tablespoons brandy or chicken broth
1/2 cup heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon pepper

Steps:

  • In a large skillet, brown pork chops in butter. Remove and keep warm. In the same skillet, saute pears and shallots until crisp-tender. Add garlic; saute 1 minute longer. Remove from the heat. Stir in brandy; cook over medium heat until liquid is evaporated., Stir in the cream and seasonings; cook for 2-3 minutes or until sauce is slightly thickened. Return pork chops to skillet; cover and cook for 8-10 minutes or until a thermometer reads 160°, turning once.

Nutrition Facts :

NORMANDY PORK WITH APPLES & CIDER



Normandy pork with apples & cider image

True comfort food for chilly winter evenings, this slow-cooker recipe combines meltingly tender pork, smoked bacon and cider

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 8h50m

Number Of Ingredients 15

2 tbsp rapeseed oil or olive oil
600g pork shoulder or pork cheeks, fat and sinew trimmed, cut into chunky pieces
1 large onion, chopped
2 carrots, cut into chunky pieces
2 celery sticks, cut into chunky pieces
200g pack smoked bacon lardons
250ml dry cider (or use 100ml apple juice mixed with 3 tbsp cider vinegar and 100ml water)
2 eating apples (we used Braeburn), cored and cut into chunky pieces
1 chicken stock cube
1 bay leaf
3-4 thyme sprigs, plus extra to serve (optional)
140g crème fraîche
1-2 tbsp Dijon mustard, plus extra to serve (optional)
1-2 tsp cornflour, optional
mashed potato and greens, to serve

Steps:

  • Heat half the oil in a large pan and brown the meat in batches. Don't overcrowd the pan, and only turn the meat when it has a deep brown crust on the underside, as this will add lots of flavour to the stew. When one batch is cooked, tip it into the slow cooker and continue with the next batch, adding more oil as you need it.
  • When all the meat has been transferred to the slow cooker, add the onion, carrots and celery to the pan and cook for 5-10 mins to just soften, scraping any meaty bits up from the bottom of the pan. Tip the veg into the slow cooker. Add the lardons to the pan and fry until crispy. Pour in the cider, bubble for 1 min, again scraping the bottom of the pan, then tip the cider and lardons into the slow cooker too. Add the apples, stock cube and herbs to the slow cooker, pour in 400ml water, season well and turn the heat to Low. Cover with the lid and cook for 6-8 hrs until the meat is very tender. (If you don't have a slow cooker, tip all the ingredients back into the pan, cover with a lid and cook for 3 hrs over a low heat, stirring every now and then to prevent it from catching on the bottom. You may have to add a splash of water during cooking if the sauce looks dry.)
  • Turn your slow cooker up to High. Add the crème fraîche and mustard to the stew and check the seasoning. If the sauce is thin, you can thicken it with the cornflour - ladle 2 spoonfuls of the sauce into a pan and bring to a simmer, mix the cornflour with 1-2 tsp cold water to make a paste, then stir it into the sauce. Once thickened, return the sauce to the slow cooker and cook for 10 mins more on High, stirring occasionally (or for 5 mins on the hob). Serve with mashed potato, greens and extra mustard and thyme, if you like.

Nutrition Facts : Calories 594 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.8 milligram of sodium

CHICKEN NORMANDY (ESCALOPE DE POULET A LA NORMANDE)



Chicken Normandy (Escalope de Poulet a la Normande) image

This is how my mum and grandma make chicken Normandy. The main things in this recipe are to have the chicken breasts really tender and the sauce not too liquidy. Bon appetit!

Provided by CeliaBC

Time 40m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil, or as needed
4 (5 ounce) skinless, boneless chicken breasts
1 (4.5 ounce) can button mushrooms, drained
1 cup heavy cream
1 large egg yolk
1 tablespoon Dijon mustard, or more to taste
salt and freshly ground black pepper to taste
2 cups hot cooked rice, or as needed

Steps:

  • Heat olive oil in a skillet over medium-high heat. Pan-sear chicken breasts in the hot oil until lightly browned, 2 to 3 minutes per side. Remove chicken breasts from the skillet.
  • Add drained mushrooms to the pan juices in the skillet and cook until they start to pop, about 5 minutes.
  • Whisk together cream, egg yolk, Dijon mustard, salt, and pepper in a small bowl; pour into the skillet with the mushrooms. Return chicken breasts to the skillet and simmer over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C).
  • Serve with cooked white rice.

Nutrition Facts : Calories 519.1 calories, Carbohydrate 26.4 g, Cholesterol 213.3 mg, Fat 30.2 g, Fiber 1.1 g, Protein 34 g, SaturatedFat 15.6 g, Sodium 323.2 mg, Sugar 0.7 g

CROCK POT NORMANDY PORK WITH APPLES, SHALLOTS & CIDER



Crock Pot Normandy Pork With Apples, Shallots & Cider image

A lovely slow cooked or crock pot recipe for tender chunks of pork cooked in cider with apples, shallots, creme fraiche & calvados. My own recipe devised for our Chambres d'Hotes here in France - and ALWAYS a firm favourite with guests, family & friends alike! It is my daughter's first night request when she comes home from university! You can use any cut of pork, but I usually use shoulder, neck, collar or blade of Pork - there are numerous names for that cut. It's sweeter and inclined to be more tender than Pork leg, which I feel is better roasted. You can also use Pork chops if you wish. If you have difficulty getting hold of cider or don't want to use alcohol, apple juice is just as good, for that appley zing! There is no duplicate for calvados, so just leave it out if you cannot obtain it, or use brandy or cognac instead. This makes a lovely pie filling if you have leftovers and as with most slow cooked recipes, it's very well behaved when re-heated! It goes extremely well with Recipe #191313 & mashed potatoes. N.B. I have given amounts for 8-10 people; the recipe can be halved or increased with ease!

Provided by French Tart

Categories     Stew

Time 6h45m

Yield 8-10 serving(s)

Number Of Ingredients 14

3 lbs pork shoulder, trimmed of fat & cubed
4 -6 apples, cored & halved
1 1/2 lbs shallots, peeled
1 tablespoon balsamic vinegar
2 ounces butter
1 fluid ounce olive oil
1/2 pint sweet apple cider
2 tablespoons apple cider vinegar
6 ounces creme fraiche or 6 ounces sour cream
1/4 pint chicken stock, thickened
fresh thyme or 2 teaspoons dried thyme
salt
black pepper
1 -2 tablespoon calvados or 1 -2 tablespoon brandy

Steps:

  • Trim the pork of any thick fat. Cut into large cubes of about 4" square or even bigger - it shrinks with cooking & works better with larger pieces of meat.
  • Peel the shallots and set to one side.
  • Halve & core the apples and set to one side with the shallots.
  • Turn the crockpot onto High. Mix the cider, cider apple vinegar, creme fraiche, salt & pepper, thyme & thickened chicken stock together in a large pouring jug & pour into the crockpot.(If using fresh thyme - leave to last.) Add the cored and halved apples and replace the lid whilst you brown the pork & shallots.
  • Heat up half the butter & half of the olive oil in a large skillet or wok-type pan, one with fairly high sides.
  • As soon as it is smoking but not burning, brown the shallots in batches - you want a deep caramelised colour & the shallots just softened on the outside. When all the shallots have been done, put them all back into the pan - turn up the heat & add the balsamic vinegar and stir briskly making sure all the shallots are well coated.
  • Add the shallots & Balsamic vinegar mixture to the crockpot.
  • Heat up the remaining butter and oil, adding more if necessary & start to brown the pork pieces, again do not overcrowd the pan - they need to be well coloured & seared to seal in the juices. As the pork pieces are browned, add them to the crockpot.
  • When all the pork is browned & added to the crockpot, give all the ingredients a good mix around in the crockpot with a wooden spoon. If using fresh thyme, pick about 4 large sprigs and place on top of the Normandy Pork - the leaves fall off during cooking & leave the bare branches for throwing away!
  • Cook on high for between 6 - 10 hours.
  • Just before serving, pour in Calvados and mix through. Serve each person with 2 -3 pieces of pork, a cooked apple half & 1 or 2 shallots; add a dollop of creme fraiche on the side & garnish with Thyme & a fresh Apple sliver if desired. Decant the excess sauce into a gravy boat for extra saucy bits!
  • Great with spiced red cabbage, fluffy mashed potatoes or pommes Dauphinoise.
  • To cook in an conventional oven, follow recipe as above, but cook in a La Creuset type oven proof dish; pre-heat oven to 175 C or 350 F and cook slowly for about 6 hours, checking after 4 hours. It will cook quite happily for up to 8 hours if this helps in your time management, you may have to turn the oven down to about 125 C, 250 F after 4 hours for a long slow 8 hour cooking time.

Nutrition Facts : Calories 658.8, Fat 48, SaturatedFat 19.7, Cholesterol 165.6, Sodium 192.1, Carbohydrate 25, Fiber 1.7, Sugar 7.5, Protein 32.4

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