Normandy Pork with Cider

 Normandy Pork with Apples, Potatoes in a Creamy Cider sauceExcusing the poor quality picture, I can promise this creamy yet low fat dish is a guaranteed crowd-pleaser! I took this recipe from a Cook Yourself Thin book, available on Amazon.co.uk here. With this dish you can enjoy pork outside the sausage/bacon family, saving yourself any additional saturated fats or grease!2 x Pork Fillet1 x Onion1/2 Apple125 ml Cider2 x tbsp Half Fat Creme Fraiche1 x Potato (Optional)Approx, based on Sainsburys pricesFry the Pork Fillets in a deep frying pan until golden.Once the Pork is cooked, set aside. Add the Onion and Apple and cook until golden. Then add the Cider and bubble hard for 2/3.Then turn down the heat and add the Creme Fraiche, Pork and chopped Potatoes (Optional) and simmer for 3 minutes (or longer until potatoes are cooked through.) The Potatoes aren't essential to the dish, but if you do use them you may prefer to parboil them before adding them to the pan to reduce your overall cooking time. But students - I know the idea of cooking with alcohol instead of drinking it seems mad, but the Cider makes the dish loads tastier (and because it's only a bit, it gives you an excuse to drink the rest with your meal) !