Pork Normande Recipe
Recipe information
Make Pork Normande in just 30m. Two medallions pan sautéed with port wine, brandy, sliced apples, mushrooms and cream.
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Ingredients
Main Ingredients
Cooking Instructions
1. Sauté the Pork
Heat the olive oil in a large skillet over medium-high heat. Season the pork medallions with salt and black pepper, then add them to the skillet.
2. Brown the Medallions
Cook the pork for about 3-4 minutes on each side until they are golden brown and cooked through. Remove from the skillet and set aside.
3. Prepare the Sauce
In the same skillet, add the sliced mushrooms and apples. Sauté for about 3-4 minutes until softened.
4. Add Liquids
Pour in the port wine and brandy, scraping any browned bits from the bottom of the skillet. Bring to a simmer and let it reduce for about 2 minutes.
5. Finish with Cream
Add the heavy cream to the skillet, stirring to combine. Let it simmer for another 2-3 minutes until the sauce thickens slightly.
6. Combine and Serve
Return the pork medallions to the skillet, coating them with the sauce. Serve hot, garnished with additional sliced apples if desired.
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