Apple and Calvados Pork Chops
ready in 40 min.
- 24 ounces boneless pork fillets
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 tablespoon vegetable oil
- 2 ripe Apple (rinsed; cored and diced)
- 2 tablespoons butter
- 2 teaspoons powdered sugar
- 4 tablespoons Calvados (apple brandy)
- 2 sprigs fresh Sage (leaves plucked and chopped)
- 4 sprigs Lemon thyme (chopped)
Preheat oven to 175º F / 80º C.
Rinse the pork and pat dry with absorbent paper towels. Season with salt and pepper. Heat the oil in a skillet and pan fry on both sides until golden brown and cooked through. Remove pork from skillet and transfer to an oven proof dish. Keep warm in preheated oven.
Melt butter in the skillet, sauté the apples and sprinkle with the powdered sugar, cook for several minutes until the apples caramelize. Deglaze the skillet with Calvados, add the chopped herbs, stir to incorporate. Simmer over medium heat, for 2 to 3 minutes. Add the pork and heat through. Transfer to individual plates and serve.