pork chops with calvados
A dish from the Normandy region of France. Apple brandy can be substituted for the Calvados.
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yield
4 serving(s)
prep time
15 Min
cook time
50 Min
method
Stove Top
Ingredients For pork chops with calvados
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2 Tbspunsalted butter, divided
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2 mdgranny smith apples, peeled, cored and cut into 8 wedges each
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1/2 tspsugar
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1 1/2 Tbspvegetable oil
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4boneless pork loin chops (6 oz each)
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3 Tbspcalvados (or apple brandy)
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2shallots, peeled and finely chopped
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1 chard apple cider
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1/2 cchicken broth
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1/2 cheavy cream
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salt and pepper, to taste
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4fresh sage leaves, for garnish (optional)
How To Make pork chops with calvados
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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.
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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.
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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.
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4Serve chops with sauce on top and the cooked apples on side. Garnish with sage leaves.
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