1/2 Photos of Pork Chops With Calvados
A dish from the Normandy region of France. Apple brandy can be substituted for the Calvados.
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- 29.58 ml unsalted butter, divided
- 2 medium granny smith apples, peeled, cored and each cut into 8 wedges
- 2.46 ml sugar
- 22.18 ml oil
- 4 pork loin chops (6-oz each)
- 44.37 ml calvados
- 2 shallots, peeled and finely chopped
- 236.59 ml hard apple cider
- 118.29 ml chicken stock
- 118.29 ml heavy cream
- salt and pepper, to taste
- fresh sage leaf, 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 a 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.
- 4Season the sauce, add pork and juices and simmer for 3 minutes to heat through.
- 5Serve chops with sauce on top and the cooked apples on side. Garnish with sage leaves.
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Nutritional Facts for Pork Chops With Calvados
Serving Size: 1 (429 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 771.8
- Calories from Fat 484
- Total Fat 53.8 g
- Saturated Fat 20.7 g
- Cholesterol 227.7 mg
- Sodium 219.1 mg
- Total Carbohydrate 16.6 g
- Dietary Fiber 2.1 g
- Sugars 10.4 g
- Protein 53.8 g
The following items or measurements are not included:
hard apple cider