Cote de Porc Flamande

Name: Cote de Porc Flamande
Yield: 4 portions
Ingredients: 20 pork chops; 300 g dessert apples; salt and black pepper, to taste; vegetable oil, as needed; 2 tsp cooking brandy; fresh chervil, to garnish; ⅛ tsp white stock

Cote de Porc Flamande made with pork chops, dessert apples, cooking brandy and fresh chervil. The recipe serves 4; change the portions and units below and the amounts update.

Serves 4

Method

Season the chops.
Half cook both sides in a little fat or oil in a saute.
Peel, Core and slice the apples, Place in the saute pan.
Soften apples in the saute and flame with brandy.
Place the chops in a earthenware dish.
Remove Apple, Deglaze the saute pan with stock.
Place the chops in an eathenware dish.
Arrange the apples on top of the pork.
Cook in the oven for 10-15 mins reg 6.
Reduce the stock to a glaze and pour over the chops.

Tip: tap a step to tick it off as you cook.

Shopping list for 4 portions

Meat & poultry

20 pork chops

Fruit & veg

300 g dessert apples

Tins, jars & stock

⅛ tsp white stock

Oils, vinegars & sauces

vegetable oil (as needed)

Wine & drinks

10 g cooking brandy

Fresh herbs

fresh chervil (to garnish)

Store cupboard (check you have)

salt and black pepper (to taste)

Converted from the Cookeryonline Excel workbook “SR123-Pork Flamande”.