I first came across this winning combination of Pork chops with Apple & Calvados, the local apple brandy, on a wonderful trip to Normandy where we found the locals loved apples and lashings of cream with everything from tripe to mussels! The potent Calvados apple brandy is a perfect partner to the richness of the dishes and in this case works brilliantly. It works equally well with pork loin steaks.
Pork Chops with Apple & Calvados
The combination of pork and apple enhanced with apple brandy works so well in this pork chops with apple & Calvados dish.
- 15g butter
- 2 pork chops (or pork loin steaks)
- coarse sea salt
- freshly ground pepper
- 115g eating apples, peeled cored and sliced
- 1 garlic clove, chopped
- 50ml Calvados (apple brandy)
- ½ tbsp. flour
- 75ml crème fraîche
- Step 1 Pre-heat the oven to 180’C/160’C fan.
- Step 2 Melt the butter in a heavy based frying pan over a low-medium heat and brown the seasoned chops on both sides for a few minutes. Remove to a sheet of foil on a baking tray.
- Step 3 Add the apple to the pan and cook gently for 3-5 minutes turning the slices over mid-way through cooking until the apple has softened and coloured. Add the garlic to the apples and cook for a minute before adding the Calvados. Allow to bubble for just a minute then sprinkle over the flour and remove from the heat. Stir through the crème fraîche.
- Step 4 Pile the apple sauce on top of the chops and seal the foil to form a pouch.
- Step 5 Bake the chops in the pre-heated oven for 1 hour.
- Step 6 Serve the chops with the sauce and I recommend some creamy, garlicky mash and wilted greens to accompany them.