Pork a la Normand
Pork a la Normand, is a pork and apple stew. It is a very old recipe. There seems to be a French version and an English version. The French version adds lardons, crème fraîche, shallots, Dijon mustard and tarragon. I’ve had it both ways and it is delicious either way.
NOTE: I used Angry Orchard, Crisp Apple Hard Cider for this. It works perfectly with the apples.
For this recipe, you will need:
2 pounds pork shoulder, trimmed and cubed
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons butter
1 large onion, medium dice
2 tart apples, cored, peeled and medium dice
1/2 teaspoon ground nutmeg
1/2 cup low-sodium beef broth
12 ounces hard apple cider
To make this recipe:
Trim the fat off your pork and cut it into cubes. Then toss it in flour to coat. In a large Dutch oven, add your cubed pork, kosher salt and freshly ground black pepper. Brown your pork in the butter until it takes on some color. Don’t let the pork cook all the way through. Remove the pork into a bowl. Set aside.
Add the onions to the pot and cook until translucent. Add the pork back to the pot. Add the peeled, cubed apples and cook for a few minutes. Add the ground nutmeg and stir.
Add the low-sodium beef broth, hard apple cider and simmer for 50 to 60 minutes covered or until fork tender and the gravy has thickened. Stir occasionally. The longer it cooks, the more tender the pork will be. Serve immediately.
NOTE: I’ve seen this made with Calvados (Apple Brandy) instead of the hard apple cider. Start with half and see how much you need. I prefer the Hard Apple Cider.
If you like my Pork a la Normand recipe, please comment below. If you made it, post your wonderful images on Instagram and tag me. Don’t forget to go back to the The Finished Dish’s Home Page, scroll down on the right side and subscribe. You will be emailed each time I post a new recipe.
Pork a la Normand
TBD
Ingredients
- 2 pounds of pork shoulder, trimmed and cubed
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 tablespoons butter
- 1 large onion, medium dice
- 2 tart apples, cored, peeled and medium dice
- 1/2 teaspoon ground nutmeg
- 1/2 cup low-sodium beef broth
- 12 ounces hard apple cider
Directions
- Step 1 Trim the fat off your pork and cut it into cubes. Then toss it in flour to coat.
- Step 2 In a large Dutch oven, add your cubed pork, kosher salt and freshly ground black pepper. Brown your pork in the butter until it takes on some color. Don’t let the pork cook all the way through.
- Step 3 Remove the pork into a bowl. Set aside. Add the onions to the pot and cook until translucent. Add the pork back to the pot. Add the cubed apples and cook for a few minutes.
- Step 4 Add the ground nutmeg and stir.
- Step 5 Add the beef broth, hard apple cider and simmer for 50 to 60 minutes covered or until fork tender and the gravy has thickened. Stir occasionally. The longer it cooks, the more tender the pork will be.
- Step 6 Serve immediately.
