By French Tart on October 23, 2006
Photo by Caroline Cooks
Photo by Caroline Cooks
"A lovely slow cooked or crock pot recipe for tender chunks of pork cooked in cider with apples, shallots, creme fraiche & calvados. My own recipe devised for our Chambres d'Hotes here in France - and ALWAYS a firm favourite with guests, family & friends alike! It is my daughter's first night request when she comes home from university! You can use any cut of pork, but I usually use shoulder, neck, collar or blade of Pork - there are numerous names for that cut. It's sweeter and inclined to be more tender than Pork leg, which I feel is better roasted. You can also use Pork chops if you wish. If you have difficulty getting hold of cider or don't want to use alcohol, apple juice is just as good, for that appley zing! There is no duplicate for calvados, so just leave it out if you cannot obtain it, or use brandy or cognac instead. This makes a lovely pie filling if you have leftovers and as with most slow cooked recipes, it's very well behaved when re-heated! It goes extremely well with Crock Pot Baked Spiced Red Cabbage With Apples or Pears & mashed potatoes. N.B. I have given amounts for 8-10 people; the recipe can be halved or increased with ease!"
Serving Size: 1 (324 g)
Servings Per Recipe: 8
"This was great! I didn't have any apple cider so I used apple juice instead. I used cognac instead of calvados. I reduced this recipe down to 2 servings and cooked on low in my crock pot for 5 hours."
"Flavors were great, I did it in the oven and the juices were all dried up and mushy apples and onion at 2 1/2 hours. I added more cider to get everything off the pan. Will try it in the crock pot next time."
"Wonderful recipe! Opted for the oven option & it cooked up like a dream! Calvados made this one exquisite - Norman cooking at it's best. Used shoulder & added 2 types of apples - both winter keepers that are coming into their own right now (Limber twigs & Arkansas Blacks). Thank you for a recipe that has the house smelling like a dream come true. Total keeper - BTW Served with Irish Sweet potatoes - simply adorned with a bit of butter, sea salt & fresh ground coarse black pepper & roasted. Fabulous! Thanks for the keeper, French tart!"
"This is wonderful! Made it with wild boar, and I don't think I've ever made a better recipe with it. Will definitely make it again! Thanks for another winner, FT!
Made for Harvest Moon Apple Festival of the Diabetes Forum."
"This was a very good recipe, a different way to prepare pork, but still similar to down home cooking. Great flavor and not that hard to prepare."
"This was fantastic! Very different than most other recipes out there. I made a couple minor adjustments - I sprinkled the meat with salt before browning. Also, I used diced onions instead of shallots. The smell in the house from the time it started cooking was incredible!"
"Where's the 10 stars button for this recipe? AWESOME, FT. I used Brandy and Butterfly Pork Chops, serving over garlic mashed potatoes. MMMMM...mmmmm...good! Made for the Northern Mediterranean event in Cooking Photos."
"Leftovers??? Hahahahahahaaaa!! We ate the whole thing! I can't wait to make ths again! It tasted as wonderful as it smelled. Will you make this for me next time I am over? Made for French Food & Foto Fun. :)"
"I thought this was good. The calvados really punches the apple flavor. The only thing I recommend, is doing it a day ahead of time so you can skim off the two inches of fat off the top. IT was really really greasy for me."
"Oh my was this great. I used pork loin chops so I cooked mine on high for 2 hours then turned to low for 7 hours. Fantastic. The apples and pork were cooked to perfection. Served with mashed potatoes, garlic bread and roasted asparagus."
"This is an exceptional recipe and easy to make. Prepare it a day ahead and it's even better. Perfect for autumn and winter meals, especially. I have served it for guests and they always want this recipe."
"Just made this last night. I work far from home, so I browned up the shallots and pork the night before and just quartered the apples in the am and threw it all in my pot for 12 hours.<br/><br/>The pork was so tender, it was almost impossible to eat with a fork! It just kept shredding!<br/><br/>Husband says this is a keeper!"
"Tasted as good as it smelled! Yummy! Didn't use brandy, but it was great! Thanks for such a great recipe!"
"What a marvelous dish! I would double the stars if I could! I used Bergy's Recipe #29296 and left out the Calvados, otherwise this was made as posted, in the crockpot. Leftovers will be going into a pie as you suggested. Made for Please Review my Recipe. This is well worth the effort to prepare for the crockpot. Thanks for posting a winner, French Tart."