Normandy Pork Steaks

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When I was young, I was fortunate enough to spend most summers in Normandy or Brittany. This simple recipe was one of our favourites. Don’t tell anyone, but we used to have it with thinly sliced veal steaks, but the delicate apple flavoured sauce goes very well with any white meat. Probably just as well because I don’t think you can get veal in the UK anymore. Don’t be shy with the butter but do be careful because it burns easily. The dish is still nice if you let the butter go too far, but not as nice as if you don’t. If you’re not familiar with Calvados, it’s the wonderful Apple Brandy they make all over Normandy. You can substitute ordinary brandy, or even sherry at a push. If you do use sherry, don’t be surprised if the flambe step doesn’t work because there’s not enough alcohol in the sherry.
 

Ingredients

4 Apples (your favourite eating variety)
Butter (don’t be shy with it)
Calvados (apple brandy) a small wine glass
200ml Double Cream
Salt and freshly ground black pepper

Method

Lots of recipes use multiple pans for this recipe, but I just use one. Depending on how Masterchefy you’re feeling, you might want to remove the apples after you have browned them in the pan to stop them losing their shape while you cook everything else.

1.     Core and slice the apples into thin wedges.
2.     Fry the apple wedges in butter until soft and brown on both sides (10 minutes).
3.     Remove the apples (optional).
4.     Season the pork and cook in the butter (you may need to add some more 😊).
5.     Add the Calvados (ordinary brandy is ok if you haven’t got Calvados).
6.     Warm the Calvados and light to flambe the pork.
7.     After the fire brigade have left, add the cream to the sauce and reduce until the sauce is thick and shiny (it’s shiny because of the butter).
8.     Make sure you have captured all the nice bits off the bottom of the pan.
9.     Check the seasoning before you serve the pork.

Arrange the apples and pork on a plate, pour over the sauce and serve immediately.

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