How To make Dijon Rstd Loin Pork w/Apple Cider Sauce

How To Make Pork Chops with Honey, Herb, Dijon Applesauce By Rachael

A sweet-savory, tangy twist on applesauce is delicious paired with pork chops.

Pork chop Normandy style: served with an apple flavored cream sauce (ready in 30 minute)

Get a taste of regional France with these pork chop cooked in a Normandy style. easy to make and perfect if you are short on time. Get the recipe:

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????????INGREDIENTS????????
4 pork chop or pork cutlets
150 ml apple cider (beverage)
100 ml pure cream (heavy cream)
1 or 2 teaspoons calvados (optional)
4 apples (golden delicious or similar) Peeled, cored and finely sliced
20 gram butter (to cook the chops)
1 teaspoon grapeseed or sunflower oil ( to cook the chops)
30 grams butter to (cook the apples)
salt and pepper to season.

Cooking Time for the chops may vary depending on the thickness of the cuts you buy.

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Quality French homeware:

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UTENSILS AND COOKWARE STARTER KIT:

The cast iron pan I always use:

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The Mauviel pan I use plus good copper models:

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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):

Essential utensil set:

Kitchen scales Us Oz and metric grams:

Measuring cups set:


Great starter cookware set (tri-ply clad):

A good nonstick pan:

A Great cast iron enameled French made pot (Staub):

KNIVES AND KNIFE SETS:
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Great value chef knife:

Forged knife set (mercer culinary):

Fibrox knife set (victorinox):


GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:

Le garde manger:

Paul Bocuse Institute culinary book:

The complete robuchon:

The professional Patry chef:

Baking and pastry, mastering the art:

Beautiful French Pastry recipe book:


CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):

Larousse gastronomique:

Le repertoire de la cuisine (in english):

World atlas of wine:

Apple Cider Glazed Pork Chops - Boneless Pork Chops with Apple Cider Reduction Sauce

Learn how to make a Apple Cider Glazed Pork Chops recipe! Go to for the ingredient amounts, more information, and over 760 more video recipes! I hope you enjoy this easy Apple Cider Glazed Pork Chops recipe.

How to make perfect pork fillet - Fast fine dining in 20 minutes - pork fillet & apple cider sauce

How to make perfect pork fillet with the fastest home made apple and cider sauce and sweet potato puree with balsamic glazed vegetables. Yes it's possible to make a gorgeous fine dining dish very fast in just about 20 minutes.

Ingredients :
1 kg pork fillet
Fresh thyme
dijon mustard
truffle oil (not essential you can use simple olive oil too )
butter
salt and pepper

For the apple sauce :
2 apples
1 tablespoon brown sugar
1 teaspoon of cinnamon
a nice sip of apple cider

Sweet potato puree :
few sweet potato
dash of double cream
pinch og nutmeg
1 teaspoon of butter

Balsamic glazed vegetables :
2 carrots
2 parsnips
Balsamic vinegar
1 teaspoon of brown sugar

Hopefully you will try this dish. If you like what I'm doing please, share my videos, give me a thumb up and if you didn't do it yet please hit the subscribe button. Thank you.

#ChefTamasNoll #porkfillet #finedining

Pork Tenderloin with Mustard Cream Sauce (quick pork fillet recipe)

Here's one of those gold nugget recipes that proves you can make something really incredible with very few ingredients! It's a Pork Tenderloin with a Mustard Cream Sauce that tastes way more sophisticated than the 3 ingredients it calls for.

This sauce really is excellent for pork fillets - elegant enough for company, but quick enough for dinner tonight!

PRINT RECIPE:

Pork Pot Roast with Cider & Apples from Real Life Recipes

This one-pot pork roast made with cider and apples is a real celebration of the West Country. Mustard adds a subtle warmth and honey lends a little sweetness. It’s a stress-free way of cooking that’s like a casserole, but with the meat in one piece.

Find the ingredients and recipe below or on page 160 of my Real Life Recipes cook book and let us know how you get on in the comments!

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Recipe

Ingredients (Serves 4-6):
1.8kg rolled pork shoulder joint, skin scored
2 tbsp olive oil
3 onions, finely sliced
4 garlic cloves, finely sliced
3 tbsp plain flour
400ml cider
400ml chicken stock
A small bunch of thyme (tied with string)
12 sage leaves 2 bay leaves
4 Granny Smiths (or other crisp, tart eating apples)
1 tbsp wholegrain mustard 1 tsp honey
Salt and freshly ground black pepper

Method:
1. Preheat the oven to 190°C/Fan 170°C/Gas 5. Season the pork on all sides with salt and pepper, rubbing a little extra salt into the scored lines of the skin.
2. Heat the olive oil in a large non-stick casserole pan over a medium heat. Add the pork to the pan, skin side down, and colour well on all sides – the skin should be nicely crispy and browned. Lift the pork out onto a plate and set aside.
3. Add the onions to the pan and sauté for 2 minutes, then toss in the garlic and cook for another 2 minutes. Stir in the flour and cook, stirring, for another couple of minutes. Add half of the cider and chicken stock along with the herbs and stir well.
4. Bring the liquor to a gentle simmer and then return the pork to the pan. Put the lid on and place on the middle shelf of the oven to cook for 2 hours.
5. Just before the 2 hours’ cooking is up, peel, quarter and core the apples. Take the pan from the oven and remove the lid. Add the apples and mustard then stir in the remaining cider and stock. Return the uncovered pan to the oven and cook for another 30 minutes.
6. Remove the pan from the oven and transfer the pork to a warmed serving platter. Leave to rest for 10 minutes before carving. Stir the honey through the sauce then taste for seasoning and adjust as necessary.
7. Carve the meat into slices and break the crackling into pieces. Serve with some apple and cider sauce and sautéed tenderstem broccoli or other green veg.
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