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Pork Chops Calvados

What You'll Need:

1 tbsp olive oil
2 Granny Smith apples, peeled and cored
4 center-cut pork chops, about 1inch thick
½ cup dry white wine
1 tbsp butter, unsalted
¼ cup Calvados
2 tbsp red current jelly

Preparation:

Preheat the oven to 350ºF.

In a large skillet, heat the olive oil and sauté the pork cops until lightly browned (about 2 to 3 minutes each side). Place the chops onto a baking dish.

Add the wine to the skillet and bring to a boil, at the same time scraping up the brown bits. Pour the mixture over the chops, cover with foil and bake in the oven for about 20 minutes.

Cut the apples into 1/8” thick slices. Melt the butter in a skillet and sauté the apple rings until soft, about 3 to 5 minutes. Add the Calvados and currant jelly. Continue cooking for a further 2 minutes.

Place the apples over the chops and bake (uncovered) for another 5 minutes. Serve immediately with rice and green vegetables.

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