*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
edited: This is a nice easy dish to prepare. The chops were incredibly moist & tender & the sauce was pleasant. Browning the chops in butter was an excellent way to boost flavor but to ensure they were well-done I put the oven higher to 350 so they could finish there while the sauce was prepared; they were perfect. I omitted the brandy. The mushroom & apple flavors were weak. Overall the sauce was less flavored than I had expected the mushrooms & apple flavors were obscured. A calvados instead of any old brandy might help boost the apple flavor. I also used unsalted butter & a generous pinch of kosher salt helped boost the flavor. Some fresh parsley would probably be a good addition. I made this again curdling problem not repeated. It still needs a strong boost of apple flavor though. I increased the cider and reduced it to about a quarter. I made up the difference in the liquid by adding more cider; I reduced it again to about half per the original recipe. I didn't want to use something heavy & risk diluting the apple flavor so I warmed some whole milk in the microwave instead of cream (about 1/8 cup maybe a little more but under 1/4 cup) & whisked it in slowly. Next time I'll try adding some calvados & see what that gets me.
This was good. The mix of the cider, brandy, and pork was different and offered a unique taste. I added rosemary and basil to add a more full-bodied flavor. I also added 1/2 cup of applesauce to increase the apple flavor. My family liked it and I do believe we will make this again.
This recipe is a keeper! This ranks as one of the Top 3 'on line' recipes; I have tried many and reviewed none. The sauce is absolutely the best--a rich deep unique taste. YUMMY!!! Like others I added one bunch of chopped green onions and placed chops on top of sauce covered with foil and kept in oven for 40 minutes at 300 degrees.
This may become my new signature dish. Very good.......unique flavours. Didn't have brandy so improvised and used Whiskey. I cannot really explain the combination of flavours ----- smokey creamy mushroomy and fruity all together.
I didn't have a granny smith apple so I just used what I had on hand. I also didn't have apple cider so I subbed in apple cider vinegar. This really cut the sweetness down and made it deliciously tangy. These were so good that my 4 and 5 year old kids ASKED FOR SECONDS. My kids almost never agree on a dish and seconds are an extremely rare request! Definitely will make again.
This was fantastic!!! We felt it was restaurant worthy on the presentation. The kids were really impressed too. House smelled fantastic! Served it with Hasselback Potatoes from this sight and fresh green beans. Will definitely make again!
I don't think I will make this again. It was very sweet and super strong in the apple flavor. I think the addition of garlic might have improved the flavor some. Maybe a smoky whiskey instead to counter the sweet apple. Also; temper your cream. Adding it straight scalds it and makes it appear separated.
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