Pork Chops With Calvados

Mikekey K

By
@Mikekey

A dish from the Normandy region of France. Apple brandy can be substituted for the Calvados.


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Serves:

4

Prep:

15 Min

Cook:

50 Min

Method:

Stove Top

Ingredients

2 Tbsp
unsalted butter, divided
2 medium
granny smith apples, peeled, cored and cut into 8 wedges each
1/2 tsp
sugar
1 1/2 Tbsp
vegetable oil
4
boneless pork loin chops (6 oz each)
3 Tbsp
calvados (or apple brandy)
2
shallots, peeled and finely chopped
1 c
hard apple cider
1/2 c
chicken broth
1/2 c
heavy cream
salt and pepper, to taste
4
fresh sage leaves, for garnish (optional)

Directions Step-By-Step

1
Melt half the butter in a skillet. Add apples and sprinkle them with sugar. Cook over medium-low heat, turning occasionally, until tender and glazed. Keep warm.
2
Heat the oil in another large skillet and saute chops until just cooked, turning once. Pour excess fat from skillet (keeping chops in skillet). Add the Calvados (or brandy) and flambe by lighting the skillet with a long match. Be very careful-keep lid handy to smother flames if needed. Cook until flames go out. Transfer chops to a plate and cover with foil and keep warm.
3
Add remaining butter to skillet and cook shallots until soft but not brown. Add cider, stock and cream and bring just to a boil. Reduce heat and simmer for 15 minutes, or until reduced enough to coat the back of a spoon. Season the sauce, add pork and juices and simmer for 3 minutes to heat through.
4
Serve chops with sauce on top and the cooked apples on side. Garnish with sage leaves.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: French