Brandied apple pork

A classic pork and apple pairing, with a special ingredient.

10 min
20 min



  1. Combine the flour, thyme, and salt in a shallow bowl. Cut the pork into 8 equal-sized medallions.
  2. Melt the butter with the oil in a large frying pan over medium-high. While it’s melting, dredge a piece of pork in the flour mixture. Shake off the excess, then place the piece cut-side-down into the pan, pressing gently on the pork with your fingers to flatten it slightly. Repeat with the remaining pork. Cook 2 to 3 minutes per side, or until golden. Transfer the pork to a plate.
  3. Add the apple juice and brandy to the pan and increase the heat to high. Bring to a boil and cook, scraping up the brown bits from the bottom of the pan, for about 1 minute. Add the pork back to the pan and reduce the heat to medium. Cook, turning the pork over every now and then, 5 to 7 minutes, or until the pork is cooked through or an instant-read thermometer inserted into the centre of one piece reads 150°F. Transfer to a serving platter.
  4. Add the cream and Dijon to the pan and whisk to combine. Cook about 1 minute, or until thickened slightly. Pour over the pork.
  5. I serve this with Perfect Mashed Potatoes to soak up the sauce, and Buttery Mushrooms for texture.

Join the conversation

What do you think?


Please read our commenting policies

Hide the conversation