Pork Chops with Apple & Calvados

Pork Chops with Apple & Calvados

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

February 2, 2018
: 2
: 10 min
: 1 hr
: 1 hr 10 min
: Easy

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.

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