This is my version of the classic French dish, Normandy Pork. My Dad used to make it as a casserole, but my version is a much quicker meal to make.
The apple slices are first sauteed in butter, followed by the pork medallions. These are treated like steak, and only sauteed for 1-2 minutes on each side, to ensure they are lovely and tender.
As for the sauce, it's simply cider, chicken stock and thyme, which has been reduced in the pan. Traditionally heavy cream or crème fraîche is added, which thickens the sauce as well as giving it a richer flavour.
This recipe doesn't include cream, as I prefer a lighter version. If you don't include cream, but want a thicker sauce, then simply stir in a little cornflour mixed with water at the same time as you add the chicken stock.
Makes 4-6
Pork medallions
Olive oil
Knob of butter
1-2 firm eating apples
1 medium white onion
180ml apple cider
180ml chicken stock
Few sprigs of fresh thyme
Seasoning
- Peel, halve and thinly slice the onion.
- Peel and core the apples and cut into slices.
- Melt a knob of butter in a large frying or sauté pan. When the butter starts to foam, add the apple slices and brown on both sides until just tender. (Note, the cooking time will depend on the thickness of the slices) Set aside.
- Season the pork medallions.
- Heat a couple of tablespoons of oil in the same pan, over a medium heat.
- When the oil is up to temperature, fry the medallions for 1-2 minutes each side (or longer depending on the thickness) until golden on both sides but still pink in the middle. Set aside.
- Add another tablespoon (or two) of oil to the same pan, and sauté the onion until golden.
- Pour in the cider and stir well, releasing any bits that have stuck to the bottom, to deglaze the pan.
- Stir in a teaspoon of wholegrain mustard and a few sprigs of fresh thyme.
- Leave on the heat until the cider reduces.
- Pour in the chicken stock and leave to bubble away, until the sauce has reduced further.
- Add pork and apples back to pan to heat through and serve
