Normandy, a stunning region of northwest France, not to dissimilar at all to Ireland, with its rolling green countryside, filled with apple orchards, lush fields where grazing cattle, horses and sheep pass their day; is the breadbasket of France. The region is very well known for its artisanal cider production, calvados, butter and its world famous creamy cheeses, such as Cambenbert, Pont L'Eveque and Livarot.
It is a truly wonderful place to visit for a holiday and the Autumn is stunning with its leaf change and many
harvest festivals that take place around the region. Just like Ireland, there is a large population of horses, "point to pointing" races take place all over the region at this time of the year, and give a really good taste
of local life.
The seasonal recipe below will send enticing aromas through your home and keep all the family and guests very happy and coming back for seconds!
Pork with apples, cider, and shallots
4 pork chops
8 shallots (peeled, chopped and diced)
3 bramley apples (cored, and diced)
350ml dry cider
350 ml chicken stock
100ml cream
Sear pork chops off in very hot pan, cook on each side until well browned.
Put aside on a plate.
Gently cook the shallots in the pan, after a few minutes add the diced apples, cook for a futher few
minute.
Place the pork chops in the casserole pot with the shallots and apples.
Pour in the cider and bring to the boil, and burn off the alcochol.
After 5 - 8 minutes, add the chicken stock, bring to the boil and then simmer for 10 minutes.
Finish with cream and serve.
If you can make the casserole a day ahead and keep in the fridge overnight and just heat through when eating.
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