Pork Normande Recipe
Two medallions pan sautéed with port wine, brandy, sliced apples, mushrooms and cream.
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Ingredients
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Main Ingredients
Method
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
- 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.
