Pork Chops with Apples, Calvados and Mustard Sauce
Photography 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.