Pork Normandy (Côte du Porc à la Normande)

JWU College of Culinary Arts

10 servings

Serving Size
1 generous pork chop, apples and sauce

Recipe ID

US standard
Rack of pork, 10 bone loin
1 each
Carrots, diced
2 each
Onion, large, diced
1 each
Stalks celery, diced
2 each
Garlic cloves, smashed
6 each
Thyme sprigs, tied with butcher’s twine
6 each
Thyme leaves, picked
2 teaspoons
Chicken stock
3 cups
1 cups
Calvados, apple brandy
¼ cup
Veal demi glace
1 cup
Heavy cream
1-2 cups
Sweet firm apples, gala or red delicious
5 each
6 ounces
Cornstarch slurry
As needed
Kosher salt
To taste
Black pepper
To taste
  1. Gather all the ingredients and equipment.
  2. Preheat convection oven to 350˚F.
  3. Chop 2 apples into ½” dice. Arrange apples, onions, carrots, celery and garlic in the bottom of a roasting pan.
  4. French the bones of the pork rack. Season with salt and black pepper. Sear in large rondeau or sauté pan.
  5. Set the pork on top of the vegetables. Add the chicken stock and cider to the pan. Pork should not sit in the liquid. Roast pork in convection oven to internal temp 150˚F.
  6. Peel 3 remaining apples. Core and cut into wedges ¼” - ½” thick. In a large sauté pan, over hot flame, sauté apples in butter with picked thyme leaves until soft. (Some brown sugar may be added to taste.) Deglaze with calvados and remove from heat.
  7. Remove roasting pan from oven. Remove pork, wrap in foil and allow to rest in a warm place.
  8. Strain liquid from roasting pan into medium sauce pot. Remove fat. Reduce by 25%. Add demi glace. Thicken to texture of light cream with corn starch slurry. Add cream. Simmer and reduce by 25%.
  9. Add resting juices. Adjust seasoning.
  10. Slice pork. Top with apples and sauce.