Côtes de Porc à la Normande (Pork Chops with Apples and Cream)

Method

1. 1

   Pat the pork chops dry and season both sides with salt and pepper.

2. 2

   Warm the olive oil in a large skillet over medium-high heat and sear the chops until deep golden, about 3 minutes per side, then transfer to a plate.

3. 3

   Melt half the butter in the same pan and sauté the apple wedges until golden at the edges but still holding their shape, about 4 minutes. Set aside with the pork.

   💡 Don't overcook the apples here — they finish softening in the sauce.

4. 4

   Add the remaining butter and the onion to the pan and cook until softened, about 4 minutes.

5. 5

   Pour in the white wine, scraping up the browned bits, and simmer until reduced by half, about 3 minutes.

6. 6

   Stir in the cream, dijon mustard and thyme, and simmer until the sauce thickens slightly, about 3 minutes.

7. 7

   Return the pork chops and apples to the pan, spoon the sauce over, and simmer gently until the pork is just cooked through, about 5 minutes.

8. 8

   Season to taste and serve the chops with the apples and sauce spooned over the top.