de Porc au Cidre et Crème Fraîche
- Pork loin chops with Cider and Soured
recipe comes from Sue Brewer who is lucky enough
to live in Brittany where she has her own gites to rent
- have a look for yourself <click
asked Sue to do her own introduction . . . . .
from London my better half and I have lived in a little
hamlet called Le Millet near Ploeuc sur Lie in France
for the past three years. Although life in the Cotes
d'Armor region of Brittany is quite idyllic there are
some downsides, notably the price and strength of tea
bags, unavailability of sliced back bacon (who can live
without bacon sarnies) and finally the lack of Indian
first two things we must stock up on during our infrequent
visits to England, but curries and bhajis - pas du problem!
realised that the only way I was ever going to have
an 'Indian takeaway' in France was to make it myself.
Now this isn't as silly as it sounds; I always make
the curries or whatever in large quantities and then
freeze them in meal-sized portions. So Saturday night
is still takeaway night, either sharing the meal with
friends or to eat whilst watching some rubbish on the
television - you know the sort of thing that's on TV
on a Saturday night.
I do bring back the spices from dear old blighty as
here in France they are rare and, if found, expensive
(except for that awful pale yellow curry powder) but
the rest is down to moi."
hope that you enjoy this recipe which I created to make
use of the bricks that you can buy in France. These
are very, very thin pancake-like things, rather similar
to filo pastry, and used in North African cuisine. The
addition of birds eye chillies makes this a pretty hot
starter, but if you like a milder dish you can remove
the seeds before finely chopping the chillies".
was a recipe of the month on Sue's web site so be sure
to pay regular visits
tbsp olive oil
4 loin pork chops
1 small onion
2 cloves garlic
1/2 litre dry cider (approximately)
1 rounded tsp sugar
20 cl Crème Fraîche (approximately)
a frying pan with a lid large enough to take the 4
pork chops, preferably in a single layer.
chop onion and fry in 2 tbsp of olive oil until transparent.
Crush garlic, add to pan and fry for another minute
or two. Remove from pan and set to one side.
another 2 tbsp of olive oil to pan and brown the pork
chops on both sides. Return the onion and garlic to
over the cider and bring to a gentle simmer. Add sugar
and seasoning, cover with lid a cook until tender
(about 30 minutes).
chops and keep warm.
stock by about half. Then stir in the crème
fraiche until well blended with the stock, until you
reach the desired thickness for the sauce.
seasoning. Return the cops to the pan and well coat
with the sauce.
love this dish with creamy mashed potatoes - yummy!
you would like to stay in one of Sue's cottages at Le
Millet or learn more about Brittany visit her website
or send her an email to firstname.lastname@example.org