Normandy Pork and Apples with Cream

For five people (quantities for ten are given below)

10 pork loin chops
250g butter
2 tbsp chopped fresh thyme
or 1 tbsp dried thyme
6 large onions cut into rings
6 garlic cloves, crushed
6 medium-sized apples (either cooking or dessert)
2 tbsp sugar
1.5L dry cider
220ml double cream
salt and black pepper
875g potatoes, to serve
butter for the potatoes (optional), to serve

Method

1. Heat the oven to 220C/425F/gas 7.
2. Melt half the butter in a large frying pan over medium heat and fry the pork chops until they are golden on both sides. Transfer them with a slotted spoon to a casserole dish and sprinkle them with the thyme.
3. Lower the heat a little and fry the onions and garlic in the remainder of the butter until soft (about 5 minutes). Meanwhile, core, but do not peel, the apples and cut them into thick rings.
4. Transfer the softened onion and garlic to the casserole dish on top of the pork chops. In the same fat used for the onions and garlic, fry the apple rings a few seconds on each side then add them to the casserole dish.
5. Sprinkle the sugar over the apples. Pour the cider into the frying pan and bring it to a simmering point before pouring it into the casserole.
6. Season with salt and pepper, cover and cook the chops in the oven for 10 minutes. Reduce the heat to 180C/350F/gas 4 and continue cooking for 30 minutes or until the chops are cooked.
7. Meanwhile, boil the potatoes until tender, drain and toss them, if wished, with butter.
8. Place the pork chops, the onion rings and apple rings on top and stir the cream into the casserole juices. Pour the creamy juices over the pork chops and serve them with potatoes.

Each serving provides:
Kcal: 1250
Protein: 37.8g
Fat: 90.9g (of which saturated fat: 51.8g)
Carbohydrate: 49.9g (of which sugars: 20.2g )
Fibre: 3.8g

Nutrition Point:

a) This recipe is high in saturated fat and high in Vitamin A.

Serving Suggestion:

a) Serve the pork chops and potatoes with a variety of colourful vegetables to increase the vitamin and mineral content of this meal.

For ten people

20 pork loin chops
500g butter
4 tbsp chopped fresh thyme
or 2 tbsp dried thyme
12 large onions cut into rings
10-12 garlic cloves, crushed
12 medium-sized apples (either cooking or dessert)
4 tbsp sugar
3L dry cider
440ml double cream
salt and black pepper
1.75kg potatoes, to serve
butter for the potatoes (optional), to serve

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