Normandy Style Pork Chops With Pears

Pork chop with an apple on top” has become a standing joke in our family. I think most would agree that pork and apples were made for each other; who can resist smothering their Sunday roast pork with that extra dollop of apple sauce; but in the days when the kitchen was his domain it was Paul’s go to way to serve pork chops. Said pork chops would be bunged under the grill or in the oven with thick slices of whatever apples we had dumped on top. “There’s nothing wrong with that,” I can hear you all saying and no, there isn’t but it does get boring after a while.

The problem with pork chops is that they are relatively cheap compared to other meat and as we tend to buy them in bulk from the meat stall in Doncaster market they tend to come round quite frequently on the menu rota. Which means I am always on the lookout for a tasty pork chop recipe and when faced with cooking yet another pork chop meal I found this alternative one for pork chops with an apple on top. This recipe tops the pan fried chops with golden caramelised apples, cooked separately, and a deliciously creamy sauce. I promptly gave it a tweak. Since I had three rescue pears; dropped from our pear tree; ripening on the kitchen window sill I decided to use these instead of apples. Although I followed the recipe, for me personally, there wasn’t enough of the sauce so I might double up next time I make it. One of the most satisfying things was serving up these tasty pork chops with baby new potatoes, sliced runner beans and tender broccoli all grown on our allotment.

1. Season the pork chops with salt and pepper.
2. Heat the oil and butter in a large frying pan and add the pork chops when the butter is foaming. Cook over a medium heat for 4-5 minutes on each side.
3. Whilst the pork is cooking melt the remaining butter in a pan, add the pear slices and season with salt and pepper. Cook over a medium heat for around 10 minutes until they turn golden brown. Reserve for later.
4. Remove chops from pan and cover to keep warm. Discard any excess fat from the pan.
5. Increase the heat to high and deglaze with the cider. Allow to reduce for 1 minute.
6. Add the cream and mix well to combine and reduce until the sauce coats the back of a spoon.
7. Reduce the heat and add the brandy, if using. 
8. Return the chops to the pan and gently warm them through in the sauce. Turn over once.
9. Serve with the pears placed on top and drizzled with the sauce.