Pork Chops With Calvados

"A dish from the Normandy region of France. Apple brandy can be substituted for the Calvados."
 
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photo by mersaydees photo by mersaydees
photo by mersaydees
photo by lazyme photo by lazyme
Ready In:
1hr
Ingredients:
12
Serves:
4

ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. 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.
     
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WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
 
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