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    Normandy-Style Pork with Calvados Glazed Apples

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    Normandy-Style Pork with Calvados Glazed Apples

    Pork with apple is a classic combination, in this country and in France.

    • Preparation time: 25 minutes
    • Cooking time: 120 minutes
    • Total time: 2 hours 25 minutes 60 minutes 60 minutes 25 minutes

    Serves: 4


    • 40g unsalted butter
    • 225g onions, thinly sliced
    • 1 x 250g pack Organic Crimini Mushrooms
    • 1 x 454g pack Waitrose British diced pork
    • 2 tbsp plain flour
    • Salt
    • Freshly ground black pepper
    • 1 tbsp olive oil
    • 4 tbsp Calvados
    • 200ml Waitrose Medium Dry Cider
    • 6 fresh sage leaves
    • 2 fresh bay leaves
    • 3 Golden Delicious apples
    • 1 tsp caster sugar
    • ½ x 200ml tub Waitrose Crème Fraîche
    • 2 tbsp fresh chives, finely chopped


    1. In a pan melt half the butter and fry the onions over a medium heat for 5 minutes. Add the mushrooms and fry for a further 3 minutes. Transfer with a slotted spoon to a casserole dish.
    2. Toss the meat in seasoned flour. Add the oil to the pan, increase the heat and brown the meat. Transfer the meat to the casserole dish.
    3. Deglaze the pan with half the Calvados to remove any bits stuck to the bottom. Add the cider and stirring continuously, bring to the boil. Place in the casserole dish. Top with sage and bay leaves.
    4. Cover and cook in a preheated oven 180ºC, gas mark 4 for 1¾ hours or until tender.
    5. About 10 minutes before the end of the cooking time core the apples (but do not peel) and cut each into 4 rings.
    6. Melt the remaining butter in a large frying pan. Add the apples and toss in the butter. Sprinkle in the sugar and cook until the apples are a golden caramel colour but not mushy. Stir in the remaining Calvados and boil quickly to completely reduce the liquid.
    7. Remove the herbs from the casserole. Stir in the crème fraîche and chives. Serve alongside the apples, accompanied by rice and French beans.

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