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Cotes de Porc au Cidre et Crème Fraîche - Pork loin chops with Cider and Soured Cream

This 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 here>

I asked Sue to do her own introduction . . . . .

"Originally 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 cuisine.

The first two things we must stock up on during our infrequent visits to England, but curries and bhajis - pas du problem!

I 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.

OK 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."

"I 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".

This was a recipe of the month on Sue's web site so be sure to pay regular visits
<click here>


4 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)


  • Use a frying pan with a lid large enough to take the 4 pork chops, preferably in a single layer.
  • Finely 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.
  • Add another 2 tbsp of olive oil to pan and brown the pork chops on both sides. Return the onion and garlic to the pan.
  • Pour over the cider and bring to a gentle simmer. Add sugar and seasoning, cover with lid a cook until tender (about 30 minutes).
  • Remove chops and keep warm.
  • Reduce 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.
  • Adjust seasoning. Return the cops to the pan and well coat with the sauce.

I love this dish with creamy mashed potatoes - yummy!

Serves 4

Sue Brewer

If 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