Normandy Pork With Apples

"In ‘The French Slow Cooker’ by Michele Scicolone"
 
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Ready In:
9hrs
Ingredients:
11
Serves:
8
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ingredients

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directions

  • Cut the apples into quarters.
  • Remove the cores and stems but leave the skin intact.
  • Place the apples in a large slow cooker.
  • Trim off the ends of the shallots and peel off the skins.
  • If the shallots have more than one section, separate them.
  • Place the shallots in the slow cooker.
  • In a large skillet, melt the butter with the oil over medium heat.
  • Pat the pork pieces dry with paper towels.
  • Brown the pork in batches, about 20 minutes total.
  • Add the pork to the slow cooker.
  • Sprinkle with salt and pepper to taste.
  • Pour off the fat in the skillet.
  • Add the apple cider and vinegar and cook, stirring, until the liquid comes to a simmer.
  • Stir in the broth, scraping the bottom of the pan.
  • Pour the liquid over the pork, shallots, and apples.
  • Cover and cook on LOW for 8 hours, or until the pork is very tender.
  • Just before serving, remove the pork, apples, and shallots with a slotted spoon and place in a large bowl.
  • Cover and keep warm.
  • Skim the fat from the juices in the cooker.
  • Stir in the crème fraiche and taste for seasoning.
  • Pour the sauce over all; serve hot.

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