Elizabeth David's Cotelettes de Porc au Cidre
Serves 4
2 tablespoons of oil
4 boneless pork chops (about 1 inch thick)
1/2 tsp salt
1 tablespoon of flour
1/4 tsp black pepper
1/2 cup hard cider (you could use regular apple cider, but not apple juice)
1/4 cup water
1 clove of garlic, crushed
1 sprig of fresh rosemary
1 tsp capers
1. Preheat the oven to 325 degrees. Heat the oil in a pan and brown the chops (that you have sprinkled with salt) on each side. Take them out and add the flour to the pan. Stirring with a whisk, let the flour turn golden. When it is smooth, add the cider and the water and cook for 2 to 3 minutes.
Serves 4
2 tablespoons of oil
4 boneless pork chops (about 1 inch thick)
1/2 tsp salt
1 tablespoon of flour
1/4 tsp black pepper
1/2 cup hard cider (you could use regular apple cider, but not apple juice)
1/4 cup water
1 clove of garlic, crushed
1 sprig of fresh rosemary
1 tsp capers
1. Preheat the oven to 325 degrees. Heat the oil in a pan and brown the chops (that you have sprinkled with salt) on each side. Take them out and add the flour to the pan. Stirring with a whisk, let the flour turn golden. When it is smooth, add the cider and the water and cook for 2 to 3 minutes.
2. Put the chops back in the sauce, and add the pepper, the garlic and the rosemary. Cover the pan and put it in the oven for 30 minutes (if your pork is thinner or your oven hotter, you'll need less time - this is just a guideline). Five minutes before serving, add the capers to the sauce.
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