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| Pork a la Normande |
My days of cooking hearty foods is coming to a close, but Spring is a funny season. Some days are bitter cold and wet and other days are sunny and in the 60's. So... for the next month or two I will be swinging back and forth between comfort food and fresh bright fare.
Today is chilly and apples are still around but they not looking so crisp. Now, like the Fall, is a time to cook in the Normandy style: apples and cream, how can you go wrong?
My family loved the chicken version of this dish (Chicken Apples & Cream a la Normande) so I thought I would try a pork version. It was a serious home run. Because I am trying to lighten up our eating a little, I used cream as a garnish instead of adding it into the whole dish. Pork is the perfect meat to cook with fruit, and apples and pork just love each other.
Bon Appetit,
Diane
Slow Cooker Pork a la Normande
by Diane Balch
simplelivingeating.com
Ingredients:
3 pounds of pork tenderloin or shoulder cut chopped into 11/2 inch pieces
2 to 3 tablespoons flour
3 tablespoons olive oil
3 tablespoons butter
1 pound shallots chopped
6 - 8 ounces Cremini mushrooms chopped
4 - 6 apples peeled, cored, quartered
1/2 pint of apple cider
2 tablespoons apple cider vinegar
1/4 pint chicken stock thickened with flour (approx 1 tablespoon)
1 tablespoon fresh sage chopped
salt and pepper to taste
2 tablespoons of Calvados or other brandy
garnish: creme fraiches or sour cream
garnish: creme fraiches or sour cream
Directions:
1) In about 1 tablespoon of olive oil sauté shallots and mushrooms in a large skillet. Put in crockpot when done.
2) Salt and pepper the pork. Using approximately 1 tablespoon of oil and one of butter, brown the pork on all sides over medium high heat in the skillet. Cook in batches. Move browned pieces to crockpot.
3) When all the pork is browned add flour to the skillet. Use a spatula to scrap the bottom of the pot. Get all the brown pieces from the meat off and mixed with the flour. When the flour is browned add the rest of the wet ingredients to it: cider, vinegar, chicken stock, brandy, and sage. Keep scraping the bottom of the pan. Whisk everything together and pour it over the pork in the crockpot.
4) Place apples on top of pork in crockpot. Make sure they are on top or they will disintegrate while cooking.
5) Cook on high for approximately 6 hours or until pork is tender. If the sauce doesn't thicken to your liking scoop out a 1/2 cup or so of sauce and whisk a tablespoon of flour into it. Add it back into the crockpot. Mix and see if the consistency is right for you.
6) Ladle pork over mashed potatoes or wide egg noodles and garnish with a small scoop of creme fraiches or sour cream.
pork a la normande,pork, normandy, apples , calvados, cream
3) When all the pork is browned add flour to the skillet. Use a spatula to scrap the bottom of the pot. Get all the brown pieces from the meat off and mixed with the flour. When the flour is browned add the rest of the wet ingredients to it: cider, vinegar, chicken stock, brandy, and sage. Keep scraping the bottom of the pan. Whisk everything together and pour it over the pork in the crockpot.
4) Place apples on top of pork in crockpot. Make sure they are on top or they will disintegrate while cooking.
5) Cook on high for approximately 6 hours or until pork is tender. If the sauce doesn't thicken to your liking scoop out a 1/2 cup or so of sauce and whisk a tablespoon of flour into it. Add it back into the crockpot. Mix and see if the consistency is right for you.
6) Ladle pork over mashed potatoes or wide egg noodles and garnish with a small scoop of creme fraiches or sour cream.
pork a la normande,pork, normandy, apples , calvados, cream
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| Hosted by Home Maid Simple and Simple Living and Eating |
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Foodie Friday Features:
From: Inspiration Cafe
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It is asparagus season. I love that this dressing still gives a wink to winter figs and the earthy flavor of shallots... great transitional dish.
From: Domesblissity
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| Fish Friday |
Anne provides a great collection of fish recipes to get you started on your fish fridays. I try to have a Meatless Monday and a Fish Friday... such a healthy way to eat.
A wonderful recipe with a great story about wanting to have a traditional Easter bread. Food is such a powerful part of our heritage. I love the lemon and orange flavors in this bread. It is so interesting how many cultures have a sweet bread as part of their Easter tradition.
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Manic Monday Linky Party @ Serendipity & Spice
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Recipe Sharing Monday @ Jam Hands
Mealtime Monday @ Couponing & Cooking
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Hearth & Soul Blog Hop @ Premeditated Leftovers
Tempt my Tummy @Blessed with Grace
Trick or Treat Tuesday @ Bru Crew Life
Totally Tasty Tuesday @ Mandy's Recipe Box
Tasteful Tuesday Party @ Nap Time Creations
Traditional Tuesdays @ Cooking Traditional Foods
Slightly Indulgent Tuesdays @ SS& GS
Show Me What You Got @ Our Delightful Home
Hand Made Tuesday @ Ladybug Blessings
Share it Link Party @ Winthrop Chronicles
In & Out of the Kitchen @ Feeding Big & More
Wednesday Food:
What's Cooking Wednesday @ Confessions of Overworked Mom
Wholesome Foods Wednesday @ This Chick Can Cook
Cast Party Wednesday @ Lady Behind the Curtain
Wednesday Whatsit @White Lights on Wednesday
Recipe Box @ Bizzy Bakes
Fresh Foods Wednesdays @ Gastronomical Sovereignty
Show and Share @ Semi Homemade Mom
Wonderful Food Wednesdays at @ All She Cooks
Seasonal Celebration @ Natural Mother's Network
Wednesday Extravaganza @ Hunger Little Girl
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Full Plate Thursday @ Miz Helen's Country Cottage
Link it Up Thursday @ Seven Alive
Creative Thursday @ Michelle's Tasty Creations
Fantastic Thursday @ Three Little Chiefs
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Foodie Friday @ Not Your Ordinary Recipes
Friday Favorite Finds @ Finding Joy in my Kitchen
Foodie Friday @ Rattlebridge Farm
Friday Food Fight @ Run DMT
Weekend Wonders @ The Thriftiness Miss
Friday Food Frenzy @ Mostly Food and Crafts
Weekend Potluck @ Sunflower Supper Club
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