Pork à la Normande from Around My French Table: More Than 300 Recipes from My Home to Yours (page 219) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • adrienneyoung on June 04, 2024

    I made this exactly as directed, with four grass fed pork cutlets, and was sorely disappointed. First, the cutlets were tough (note to self: use pork medallions from a tenderloin instead to fix that). Second and more important, it was … meh. Bland. With the produce I had (maybe the apple was insipid?) it was boring. Maybe it needed more acid? Crème fraiche? Bit of lemon juice? Dunno. But as is, with what I used, and my modest skills in the kitchen, underwhelming. Surprising, because, you know… Dorie.

  • vickster on December 04, 2016

    Very "gourmet" for little effort. I used 2 large pork steaks.

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