Meat recipes

Normandy Pork

Course : Meat
Serves: 4

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Ingredients:

1 ounces butter

1 medium Onion -- halved and sliced

2 1/4 pound lean pork -- such as leg, cubed

3 medium red-skinned eating apples -- cored and cut into eighths

1/2 pint half-fat creme fraiche

3 tablespoons brandy

1 teaspoon salt and freshly ground black pepper

2 tablespoons coarsely shredded sage leaves

Preparation / Directions:

Melt the butter, add the sliced onion and cook for 5 mins, until softened. add the pork to the pan and cool over a high heat for about 8 mins, until the meat is browned on all sides. Add apples to pork mixture and cook for 3 mins before stirring in the creme friahce. Bring to the boil and simmer for 10 mins. Add brandy, cook for 2 mins then season with salt and black pepper. Garnish with sage and serve with mashed potatoes and stir-fried shredded red cabbage.

Nutritional Information:

347 Calories (kcal); 23g Total Fat; (82% calories from fat); 2g Protein; 10g Carbohydrate; 62mg Cholesterol; 238mg Sodium

Normandy Pork

Ingredients:

Preparation / Directions:

Nutritional Information:

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