Pork chop à la Normande

• Cut the pork chops.
• Meat grilling process.

For apple purée:

• Make a brown stock.  
• Soften the onion cut into julienne and add the sliced apple.
• Once softened add a little white wine and reduce.
• Cover with the stock and bring to the boil.
• Mash and add salt and sugar.

For the garnish apple:

• Heat the water with the sugar and the white wine, when it is hot, add the peeled and cored apples.
• Remove the boiled apples whole and chop them into slices.
• Place them on a baking sheet with some syrup (cooking stock) and sugar on top, as well as some small margarine cubes and caramelize in the oven.

PLATING UP

• Grill the pork chop, arranged sliced gherkin in a fan shape and place the pork on top. Serve with the caramelized apple and apple purée.