TOTAL TIME
2 hr 23 min
ACTIVE TIME
34 min
QUANTITY
2 pieces · ~1.7 kg
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/16
Tools0/16
Ingredients0/16 gathered · 4 servings
2tbsp
1.5tsp
0.75tsp
1piece
2clove
800g
2tbsp
30g
300ml
200ml
1tbsp
4sprig
2piece
2piece
150ml
10g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2tbsp | — | — | |
| 2 | | 1.5tsp | — | — | |
| 3 | | 0.75tsp | — | — | |
| 4 | | 1piece | — | — | |
| 5 | | 2clove | — | — | |
| 6 | | 800g | — | — | |
| 7 | | 2tbsp | — | — | |
| 8 | | 30g | — | — | |
| 9 | | 300ml | — | — | |
| 10 | | 200ml | — | — | |
| 11 | | 1tbsp | — | — | |
| 12 | | 4sprig | — | — | |
| 13 | | 2piece | — | — | |
| 14 | | 2piece | — | — | |
| 15 | | 150ml | — | — | |
| 16 | | 10g | — | — |
Tools19 items
Serveware1 item
Procedure57 steps
1 of 57
Turn the oven to 160 °C (140 °C fan).
⏱ 15 min
2 of 57
Put the flour on the plate.
Plain flour · 2 tbsp
⏱ 5s
ResultPlain flour3 of 57
Add 1 teaspoon of the salt.
Salt · 1 tsp⏱ 5s
ResultSalted flour4 of 57
Add ½ teaspoon of the pepper and mix it through with the fork.
Ground black pepper · 0.5 tsp
⏱ 15s
ResultSeasoned flour5 of 57
Lay the onion on the chopping board.
Yellow onion · 1 piece
⏱ 5s
ResultYellow onion6 of 57
Cut it in half through the root and peel off the skin.
⏱ 30s
ResultPeeled onion halves9 of 57
Lay the garlic cloves on the chopping board.
Garlic clove · 2 clove⏱ 5s
ResultGarlic clove10 of 57
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves13 of 57
Lay the 4 pork shoulder steaks, about 800 g, on the seasoned flour.
Pork shoulder steaks · 800 g⏱ 10s
ResultPork in flour14 of 57
Turn them with the tongs until coated on both sides, then shake off the excess.
⏱ 1 min
ResultFloured pork steaksused in step 1815 of 57
Pour the oil into the large flameproof casserole.
Sunflower oil · 2 tbsp
⏱ 5s
ResultSunflower oil16 of 57
Add 20 g of the butter.
Unsalted butter · 20 g⏱ 5s
ResultOil and butter17 of 57
Heat over a medium-high heat until the butter foams.
⏱ 1 min 30s
ResultFoaming fat20 of 57
Brown for about 3 minutes on each side, until golden.
⏱ 6 min
ResultBrowned pork steaks22 of 57
Add the remaining 10 g of butter and turn the heat to medium.
Unsalted butter · 10 gBrowned pork steaks · step 21⏱ 5s
ResultPork fat and butter24 of 57
Cook for about 8 minutes, stirring, until soft and golden.
⏱ 8 min
ResultSoft onion26 of 57
Stir for a minute, until fragrant.
⏱ 1 min
ResultFragrant onion27 of 57
Pour in the cider and scrape up the browned bits.
Dry cider · 300 ml⏱ 30s
ResultOnion and cider28 of 57
Pour in the stock.
Chicken stock · 200 ml⏱ 10s
ResultCider and stock29 of 57
Stir in the mustard.
Dijon mustard · 1 tbsp⏱ 15s
ResultBraising liquid30 of 57
Add the thyme sprigs.
Fresh thyme sprigs · 4 sprig⏱ 5s
ResultLiquid with thyme31 of 57
Add the bay leaves.
Bay leaves · 2 piece⏱ 5s
ResultHerbed braising liquid32 of 57
Return the pork and any juices to the casserole.
⏱ 20s
ResultPork in braising liquid33 of 57
Bring to a simmer.
⏱ 3 min
ResultSimmering pork34 of 57
Cover with the lid.
⏱ 10s
35 of 57
Using oven gloves, put the casserole in the oven.
⏱ 10s
ResultSimmering pork36 of 57
Braise for 1¼ hours.
⏱ 1 hr 15 min
ResultBraised pork37 of 57
Meanwhile, lay the apples on the chopping board.
Braeburn apples · 2 piece⏱ 5s
ResultBraeburn apples41 of 57
Using oven gloves, take the casserole out.
⏱ 10s
ResultBraised pork42 of 57
Lift the lid and tuck the apple wedges around the pork.
⏱ 20s
ResultPork and apples43 of 57
Put the lid back on.
⏱ 10s
44 of 57
Using oven gloves, return the casserole to the oven.
⏱ 10s
ResultPork and apples45 of 57
Braise for 20 minutes more, until the pork is tender when pierced with a knife and the apples are soft.
⏱ 20 min
ResultBraised pork and apples46 of 57
Using oven gloves, take the casserole out; the handles stay hot.
⏱ 10s
ResultBraised pork and apples47 of 57
Lift off the lid. Using the slotted spoon, put the pork and apples on the warm platter and keep them warm.
⏱ 40s
ResultBraised pork and apples48 of 57
Fish out the thyme stalks and bay leaves onto a small plate.
⏱ 20s
ResultBraised pork and applesused in step 5049 of 57
Throw them away.
⏱ 5s
50 of 57
Boil the juices on the hob over a high heat for about 8 minutes, until reduced by half.
⏱ 8 min
ResultReduced juices51 of 57
Stir in the cream.
Double cream · 150 ml⏱ 15s
ResultJuices and cream52 of 57
Simmer for 3 minutes, until glossy and thick enough to coat the spoon.
⏱ 3 min
ResultCream sauce53 of 57
Add the rest of the salt.
Salt · 0.5 tsp⏱ 5s
ResultSalted sauce54 of 57
Add a little more pepper.
Ground black pepper · 0.25 tsp⏱ 5s
ResultNormandy sauce55 of 57
Pour the sauce over the pork and apples.
⏱ 20s
ResultSauced pork normandy56 of 57
Lay the parsley on the board.
Flat-leaf parsley · 10 g⏱ 5s
ResultFlat-leaf parsleyTotal Time2 hr 23 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 160 °C (140 °C fan).⏱ 15 min |
| 2 | 2 tbsp | | Put the flour on the plate.⏱ 5sResultPlain flour |
| 3 | 1 tsp | | Add 1 teaspoon of the salt.⏱ 5sResultSalted flour |
| 4 | 0.5 tsp | | Add ½ teaspoon of the pepper and mix it through with the fork.⏱ 15sResultSeasoned flour |
| 5 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultYellow onion |
| 6 | Yellow onionstep 5 | | Cut it in half through the root and peel off the skin.⏱ 30sResultPeeled onion halves |
| 7 | Peeled onion halvesstep 6 | | Slice it thinly into half-moons.⏱ 1 min 30sResultSliced onions |
| 8 | Sliced onionsstep 7 |  | Put the onion in the small bowl.⏱ 5sResultSliced onionsused in step 23 |
| 9 | 2 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove |
| 10 | Garlic clovestep 9 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 11 | Peeled garlic clovesstep 10 | | Slice the garlic thinly.⏱ 45sResultSliced garlic |
| 12 | Sliced garlicstep 11 | | Put the garlic in the small bowl.⏱ 5sResultSliced garlicused in step 25 |
| 13 | 800 g | | Lay the 4 pork shoulder steaks, about 800 g, on the seasoned flour.⏱ 10sResultPork in flour |
| 14 | — | | Turn them with the tongs until coated on both sides, then shake off the excess.⏱ 1 minResultFloured pork steaksused in step 18 |
| 15 | 2 tbsp | | Pour the oil into the large flameproof casserole.⏱ 5sResultSunflower oil |
| 16 | 20 g | | Add 20 g of the butter.⏱ 5sResultOil and butter |
| 17 | — | | Heat over a medium-high heat until the butter foams.⏱ 1 min 30sResultFoaming fat |
| 18 | Floured pork steaksstep 14 | | Lay in the pork steaks.⏱ 20sResultPork searing |
| 19 | Pork searingstep 18 | | Throw away the flour left on the plate.⏱ 5s |
| 20 | — | | Brown for about 3 minutes on each side, until golden.⏱ 6 minResultBrowned pork steaks |
| 21 | Browned pork steaksstep 20 | | Lift them onto a second plate.⏱ 20sResultBrowned pork steaksused in step 32 |
| 22 | 10 g | | Add the remaining 10 g of butter and turn the heat to medium.⏱ 5sResultPork fat and butter |
| Browned pork steaksstep 21 | |||
| 23 | Sliced onionsstep 8 | | Add the onion.⏱ 10sResultOnion in fat |
| 24 | — | | Cook for about 8 minutes, stirring, until soft and golden.⏱ 8 minResultSoft onion |
| 25 | Sliced garlicstep 12 | | Add the garlic.⏱ 5sResultOnion and garlic |
| 26 | — | | Stir for a minute, until fragrant.⏱ 1 minResultFragrant onion |
| 27 | 300 ml | | Pour in the cider and scrape up the browned bits.⏱ 30sResultOnion and cider |
| 28 | 200 ml | | Pour in the stock.⏱ 10sResultCider and stock |
| 29 | 1 tbsp | | Stir in the mustard.⏱ 15sResultBraising liquid |
| 30 | 4 sprig | | Add the thyme sprigs.⏱ 5sResultLiquid with thyme |
| 31 | 2 piece | | Add the bay leaves.⏱ 5sResultHerbed braising liquid |
| 32 | Browned pork steaksstep 21 | | Return the pork and any juices to the casserole.⏱ 20sResultPork in braising liquid |
| 33 | — | | Bring to a simmer.⏱ 3 minResultSimmering pork |
| 34 | — | | Cover with the lid.⏱ 10s |
| 35 | — | | Using oven gloves, put the casserole in the oven.⏱ 10sResultSimmering pork |
| 36 | — | | Braise for 1¼ hours.⏱ 1 hr 15 minResultBraised pork |
| 37 | 2 piece | | Meanwhile, lay the apples on the chopping board.⏱ 5sResultBraeburn apples |
| 38 | Braeburn applesstep 37 |  | Peel the braeburn apples⏱ 1 minResultPeeled apples |
| 39 | Peeled applesstep 38 | | Quarter them and cut out the cores.⏱ 1 minResultCored apple quarters |
| 40 | Cored apple quartersstep 39 | | Cut each quarter into 2 wedges.⏱ 40sResultApple wedgesused in step 42 |
| 41 | — | | Using oven gloves, take the casserole out.⏱ 10sResultBraised pork |
| 42 | Apple wedgesstep 40 | | Lift the lid and tuck the apple wedges around the pork.⏱ 20sResultPork and apples |
| 43 | — | | Put the lid back on.⏱ 10s |
| 44 | — | | Using oven gloves, return the casserole to the oven.⏱ 10sResultPork and apples |
| 45 | — | | Braise for 20 minutes more, until the pork is tender when pierced with a knife and the apples are soft.⏱ 20 minResultBraised pork and apples |
| 46 | — | | Using oven gloves, take the casserole out; the handles stay hot.⏱ 10sResultBraised pork and apples |
| 47 | Braised pork and applesstep 46 | | Lift off the lid. Using the slotted spoon, put the pork and apples on the warm platter and keep them warm.⏱ 40sResultBraised pork and apples |
| 48 | Braised pork and applesstep 47 | | Fish out the thyme stalks and bay leaves onto a small plate.⏱ 20sResultBraised pork and applesused in step 50 |
| 49 | — | | Throw them away.⏱ 5s |
| 50 | Braised pork and applesstep 48 | | Boil the juices on the hob over a high heat for about 8 minutes, until reduced by half.⏱ 8 minResultReduced juices |
| 51 | 150 ml | | Stir in the cream.⏱ 15sResultJuices and cream |
| 52 | — | | Simmer for 3 minutes, until glossy and thick enough to coat the spoon.⏱ 3 minResultCream sauce |
| 53 | 0.5 tsp | | Add the rest of the salt.⏱ 5sResultSalted sauce |
| 54 | 0.25 tsp | | Add a little more pepper.⏱ 5sResultNormandy sauce |
| 55 | Normandy saucestep 54 | Pour the sauce over the pork and apples.⏱ 20sResultSauced pork normandy | |
| 56 | 10 g | | Lay the parsley on the board.⏱ 5sResultFlat-leaf parsley |
| 57 | Flat-leaf parsleystep 56 | | Chop the leaves finely.⏱ 40sResultFinely chopped parsley |
| Total Time | 2 hr 23 min | ||
Serving
- Put them in the small bowl.
- Scatter the parsley over and serve.
Nutritionper serving
Estimated · pre-cooking · 95% ingredients covered
| Nutrient | Per serving |
|---|---|
| 853kcal | |
| 57g | |
| 55g | |
| 24g | |
| 11g | |
| 4g | |
| 1g | |
| 1,243mg |
Ingredients0/16
Tools0/16
Recipe
Pork Normandy
Pork braised in dry cider with dijon mustard, thyme and parsley sauce.
What you’ll doYou will coat pork shoulder steaks in seasoned flour and brown them in butter and oil, then soften onion and garlic in the same casserole and add cider, stock, mustard, thyme and bay. Return the pork, braise it covered in the oven for 1¼ hours, add apple wedges and braise 20 minutes more. Lift out the pork and apples, remove the herbs, reduce the juices, finish with cream and pour the sauce over.
Serves4
Total2 hr 23 min
LevelMedium
Ingredients
- Plain flour2 tbsp
- Salt1.5 tsp
- Ground black pepper0.75 tsp
- Yellow onion1 piece
- Garlic clove2 clove
- Pork shoulder steaks800 g
- Sunflower oil2 tbsp
- Unsalted butter30 g
- Dry cider300 ml
- Chicken stock200 ml
- Dijon mustard1 tbsp
- Fresh thyme sprigs4 sprig
- Bay leaves2 piece
- Braeburn apples2 piece
- Double cream150 ml
- Flat-leaf parsley10 g
Tools
Pot lidTongsLarge serving platterOnions bowl (small bowl)Garlic bowl (small bowl)Parsley bowl (small bowl)OvenSmall plateChef's knifeSlotted spoonCasseroleWooden spoonParing knifePeelerPork steaks plate (plate)Plate 2 (plate)ForkOven gloveChopping board
Method
1
Turn the oven to 160 °C (140 °C fan).
160°C15 minOven
2
Put the flour on the plate.
5sPork steaks plate (plate)Plain flour · 2 tbsp
3
Add 1 teaspoon of the salt.
5sPork steaks plate (plate)Salt · 1 tsp
4
Add ½ teaspoon of the pepper and mix it through with the fork.
15sPork steaks plate (plate), ForkGround black pepper · 0.5 tsp
5
Lay the onion on the chopping board.
5sChopping boardYellow onion · 1 piece
6
Cut it in half through the root and peel off the skin.
30sChopping board, Chefs knifeYellow onion · step 5
7
Slice it thinly into half-moons.
1 min 30sChopping board, Chefs knifePeeled onion halves · step 6
8
Put the onion in the small bowl.
Result · Sliced onions · used in step 23
5sOnions bowl (small bowl)Sliced onions · step 7
9
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic clove · 2 clove
10
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic clove · step 9
11
Slice the garlic thinly.
45sChopping board, Chefs knifePeeled garlic cloves · step 10
12
Put the garlic in the small bowl.
Result · Sliced garlic · used in step 25
5sGarlic bowl (small bowl)Sliced garlic · step 11
13
Lay the 4 pork shoulder steaks, about 800 g, on the seasoned flour.
10sPork steaks plate (plate)Pork shoulder steaks · 800 g
14
Turn them with the tongs until coated on both sides, then shake off the excess.
Result · Floured pork steaks · used in step 18
1 minPork steaks plate (plate), Tongs
15
Pour the oil into the large flameproof casserole.
5sCasseroleSunflower oil · 2 tbsp
16
Add 20 g of the butter.
5sCasseroleUnsalted butter · 20 g
17
Heat over a medium-high heat until the butter foams.
1 min 30sCasserole
18
Lay in the pork steaks.
20sCasserole, TongsFloured pork steaks · step 14
19
Throw away the flour left on the plate.
5sPork steaks plate (plate)Pork searing · step 18
20
Brown for about 3 minutes on each side, until golden.
6 minCasserole, Tongs
21
Lift them onto a second plate.
Result · Browned pork steaks · used in step 32
20sPlate 2 (plate), TongsBrowned pork steaks · step 20
22
Add the remaining 10 g of butter and turn the heat to medium.
5sCasseroleUnsalted butter · 10 g
23
Add the onion.
10sCasseroleSliced onions · step 8
24
Cook for about 8 minutes, stirring, until soft and golden.
8 minCasserole, Wooden spoon
25
Add the garlic.
5sCasseroleSliced garlic · step 12
26
Stir for a minute, until fragrant.
1 minCasserole, Wooden spoon
27
Pour in the cider and scrape up the browned bits.
30sCasserole, Wooden spoonDry cider · 300 ml
28
Pour in the stock.
10sCasseroleChicken stock · 200 ml
29
Stir in the mustard.
15sCasserole, Wooden spoonDijon mustard · 1 tbsp
30
Add the thyme sprigs.
5sCasseroleFresh thyme sprigs · 4 sprig
31
Add the bay leaves.
5sCasseroleBay leaves · 2 piece
32
Return the pork and any juices to the casserole.
20sCasserole, TongsBrowned pork steaks · step 21
33
Bring to a simmer.
3 minCasserole
34
Cover with the lid.
10sCasserole, Pot lid
35
Using oven gloves, put the casserole in the oven.
10sCasserole, Oven, Oven glove
36
Braise for 1¼ hours.
1 hr 15 minCasserole
37
Meanwhile, lay the apples on the chopping board.
5sChopping boardBraeburn apples · 2 piece
38
Peel the braeburn apples
1 minChopping board, PeelerBraeburn apples · step 37
39
Quarter them and cut out the cores.
1 minChopping board, Chefs knifePeeled apples · step 38
40
Cut each quarter into 2 wedges.
Result · Apple wedges · used in step 42
40sChopping board, Chefs knifeCored apple quarters · step 39
41
Using oven gloves, take the casserole out.
10sCasserole, Oven, Oven glove
42
Lift the lid and tuck the apple wedges around the pork.
20sCasserole, Pot lidApple wedges · step 40
43
Put the lid back on.
10sCasserole, Pot lid
44
Using oven gloves, return the casserole to the oven.
10sCasserole, Oven, Oven glove
45
Braise for 20 minutes more, until the pork is tender when pierced with a knife and the apples are soft.
20 minCasserole, Paring knife
46
Using oven gloves, take the casserole out; the handles stay hot.
10sCasserole, Oven, Oven glove
47
Lift off the lid. Using the slotted spoon, put the pork and apples on the warm platter and keep them warm.
40sLarge serving platter, Slotted spoon, Pot lidBraised pork and apples · step 46
48
Fish out the thyme stalks and bay leaves onto a small plate.
Result · Braised pork and apples · used in step 50
20sSmall plate, Slotted spoonBraised pork and apples · step 47
49
Throw them away.
5sSmall plate
50
Boil the juices on the hob over a high heat for about 8 minutes, until reduced by half.
8 minCasseroleBraised pork and apples · step 48
51
Stir in the cream.
15sCasserole, Wooden spoonDouble cream · 150 ml
52
Simmer for 3 minutes, until glossy and thick enough to coat the spoon.
3 minCasserole, Wooden spoon
53
Add the rest of the salt.
5sCasseroleSalt · 0.5 tsp
54
Add a little more pepper.
5sCasseroleGround black pepper · 0.25 tsp
55
Pour the sauce over the pork and apples.
20sLarge serving platterNormandy sauce · step 54
56
Lay the parsley on the board.
5sChopping boardFlat-leaf parsley · 10 g
57
Chop the leaves finely.
40sChopping board, Chefs knifeFlat-leaf parsley · step 56
58
Put them in the small bowl.
5sParsley bowl (small bowl)Finely chopped parsley · step 57
59
Scatter the parsley over and serve.
Result · Pork Normandy
10sLarge serving platterFinely chopped parsley · step 58
Printed 6 October 2026