Normandy Pork

Peel and core the apples, reserving the cores and peelings. Cut the apples into 1/2-inch cubes (keep all the trimmings) and toss them in the lemon juice. In a non-stick skillet, melt half the butter and cook the apples over medium heat for 5 minutes, or until golden brown. Drain and transfer to a plate, spreading out the apples to help them cool quickly.

Trim the fat and sinew from the pork, reserving the trimmings. Cut the pork into thick medallions and season well.

Heat the remaining butter and a tablespoon of oil in a heavy-bottomed skillet. Cook the pork medallions over medium heat for 8 minutes on each side, or until nicely colored. Remove from the pan, cover with aluminum foil, set aside and keep warm.

Add the pork trimmings to the pan and brown for 5-7 minutes, or until golden. Drain the pan of excess oil, then add the apple trimmings, onion, carrot, thyme and bay leaf. Cook over medium heat for 5-7 minutes.

Add the cider and Calvados and cook for 5 minutes, or until reduced in volume by half. Add the cream, reduce the heat and simmer for 10 minutes. Strain the sauce, discard the solids and simmer for 1 minute more before adding the diced cooked apple, Cook for another 2 minutes, then season to taste. Keep hot.

Transfer the pork medallions to a skillet. Pour the sauce over them and simmer for 2-3 minutes, or until heated through.