Pork Chops with Apples, Calvados and Mustard Sauce
Photography by Damien Van Der Vlist.
Serves: 4
INGREDIENTS
4 thick-cut pork chops
½ cup seasoned flour
Sauce
2 tablespoons olive oil knob of butter
3 Braeburn apples, peeled, cored and sliced
pinch of sugar
3 tablespoons Calvados or brandy
1½ cups chicken stock
100 grams crème fraîche
2 tablespoons Dijon mustard
sea salt and freshly ground pepper
2 tablespoons chopped flat-leaf parsley
METHOD
Slash the back fat on the chops in several places to stop them curling as they cook.
Heat a sauté pan with the oil and drop in the butter. Add the apples and sugar and cook until tender and lightly golden. Remove with a slotted spoon and set aside.
Dust the chops in flour, shaking off the excess. Cook them for 5 minutes each side over a medium heat. Add the calvados or brandy and allow it to bubble up and evaporate. Add the stock and simmer until reduced by half. Add the crème fraîche, mustard and the apples to the pan and simmer for another few minutes. Season and stir in the flat leaf parsley.
To serve: Place the pork chops and apples on warm plates and spoon over the sauce. Sautéed red cabbage and boiled waxy potatoes make a good accompaniment.
Pantry Note: Calvados is an apple brandy from the French region of Lower Normandy.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.