Creamy Pork à la Normande
with Apples, Green Beans and Garlic Mash
- Mustard
- Milk
Cooking "à la Normande" means "in the style of Normandy", resulting in a creamy sauce with tart apples and a hint of sharp sweetness. Paired with tender pork, garlic mash and green beans, this French inspired dish is both wholesome and just a little bit fancy.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
160 grams
Green Beans
2 unit(s)
British Pork Loin Steaks
1 sachet(s)
Mixed Herbs
1 unit(s)
Apple
10 grams
Chicken Stock Paste
10 grams
Wholegrain Mustard
(Contains: Mustard)
75 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
1 tbsp
Plain Flour
20 grams
Butter
50 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with ½ tsp salt to the boil.
Chop the potatoes into 2cm chunks (peel first if you prefer).
Peel the garlic and grate half of the cloves (or use a garlic press), leaving the other half as whole cloves.
Trim the green beans, then pop them onto a piece of foil with a drizzle of oil. Season with salt and pepper.
Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray. Roast on the middle shelf until tender, 20-25 mins.
When boiling, add the potatoes and whole garlic cloves to the water and cook until you can easily slip a knife through, 15-20 mins.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the pork steaks. Sprinkle over the mixed herbs, then lightly dust with flour (see pantry for amount). Fry until browned, 1-2 mins on each side.
Transfer to a baking tray and roast on the top shelf of your oven until cooked through, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The pork is cooked when no longer pink in the middle.
Once cooked, transfer to a plate, cover and allow the pork to rest.
Meanwhile, core and slice the apple into 12 wedges (no need to peel).
Wipe out the (now empty) pan and pop back on medium heat.
Melt in the butter (see pantry for amount). Once melted, add the sliced apple and fry, stirring occasionally, 5-7 mins.
Stir in the remaining grated garlic and fry for 1 min more.
Add the chicken stock paste, wholegrain mustard and water for the sauce (see pantry for amount). Season and simmer until thickened, 3-4 mins.
Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season and cover with a lid to keep warm.
Once the apple sauce has thickened, stir through the creme fraiche. Bring to the boil, then remove from the heat.
When everything's ready, share the garlic mash between your serving bowls.
Top with the pork and spoon over the creamy apple sauce.
Serve the green beans alongside.
