© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Mikekey
A dish from the Normandy region of France. Apple brandy can be substituted for the Calvados.
2 tablespoons unsalted butter, divided
2 medium granny smith apples, peeled, cored and each cut into 8 wedges
½ teaspoon sugar
1½ tablespoons oil
4 6 ounce pork loin chops
3 tablespoons calvados
2 shallots, peeled and finely chopped
1 cup hard apple cider
½ cup chicken stock
½ cup heavy cream
salt and pepper, to taste
fresh sage leaf, for garnish, optional
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.
Heat the oil in a large skillet and sauté 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.
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.
Serve chops with sauce on top and the cooked apples on side. Garnish with sage leaves.