Prep 10 mins
Cook 50 mins
A dish from the Normandy region of France. Apple brandy can be substituted for the Calvados.
- 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)
- 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 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.
- 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.
This is great and much enjoyed by DH and I! The apples, as they caramelized, were delicious! Easy to put together, including the flambe! Loved it! Thanks, Mikekey!
Superb! I love flambe dishes - they make me feel like a gourmet chef. lol. The yellow and blue flames were spectacular. I was able to find a tiny (airport sized) bottle of calvados and loved it. This dish was simple to make and the taste was wonderful. Next time I would double the sauce because it's so good. Thanks Mike for a true winner. Made for ZWT8 France.