French Heritage/Pork Normande

imageMy sister and I love to fix French recipes. Maybe it’s because on our Dad’s side of the family from all we’ve been told through the years, his grandparents came from Niece, France and met on the ship. The ship’s name was Louis and that’s where our dad got his middle name, Paul Lewis Brevard. They changed the “o” to “e” to make it more Americanized. So needlessly to say my sister and I both love French food and cook it whenever we can. Here’s a  recipe for you that’s ” delicieux ” and so easy even my husband could make it. It is called Pork Normande. My sister says to flatten the pork medallions with a rolling pin and then sauté them in olive oil and a little bacon grease about 4 minutes on each side. Remove the pork and put them on a plate or pan with a lid. Turn the heat off and add about 1/2 cup of apple brandy. Turn the heat on and scrape up all the pork bits and bring to a boil. Add 1 cup cream and any juice on the plate from the pork. Boil again. Buy Stouffers wonderful baked apples and cook it in the microwave or canned apples work as well and then add it to the cream sauce. You can cook your own apples of course and sweeten with brown sugar and cinnamon. Serve the pork on everyone’s plate and pour the sauce over it. If you can’t find medallions, thin boneless pork chops work well too.

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#Frenchfood