Pork Chops With Calvados

Mikekey *


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

☆☆☆☆☆ 0 votes
15 Min
50 Min
Stove Top


2 Tbsp
unsalted butter, divided
2 medium
granny smith apples, peeled, cored and cut into 8 wedges each
1/2 tsp
1 1/2 Tbsp
vegetable oil
boneless pork loin chops (6 oz each)
3 Tbsp
calvados (or apple brandy)
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
fresh sage leaves, for garnish (optional)


1Melt 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.
2Heat 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.
3Add 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.
4Serve 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