French Style Pork Chops With Apples And Calvados Recipes

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PORK CHOPS WITH CALVADOS



Pork Chops With Calvados image

Make and share this Pork Chops With Calvados recipe from Food.com.

Provided by Outta Here

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons unsalted butter, divided
2 medium granny smith apples, peeled, cored and each cut into 8 wedges
1/2 teaspoon sugar
1 1/2 tablespoons oil
4 pork loin chops (6-oz each)
3 tablespoons calvados
2 shallots, peeled and finely chopped
1 cup hard apple cider
1/2 cup chicken stock
1/2 cup heavy cream
salt and pepper, to taste
fresh sage leaf, for garnish (optional)

Steps:

  • Melt half the butter in a skillet. Add apples and sprinkle them with sugar. Cook over medium-low heat, turning occasionally, until tender and glazed. Keep warm.
  • Heat the oil in a large skillet and saute chops until just cooked, turning once. Pour excess fat from skillet (keeping chops in skillet). Add the Calvados (or brandy) and flambe by lighting the skillet with a long match. Be very careful-keep lid handy to smother flames if needed. Cook until flames go out. Transfer chops to a plate and cover with foil and keep warm.
  • Add remaining butter to skillet and cook shallots until soft but not brown. Add cider, stock and cream and bring just to a boil. Reduce heat and simmer for 15 minutes, or until reduced enough to coat the back of a spoon.
  • Season the sauce, add pork and juices and simmer for 3 minutes to heat through.
  • Serve chops with sauce on top and the cooked apples on side. Garnish with sage leaves.

Nutrition Facts : Calories 771.9, Fat 53.8, SaturatedFat 20.8, Cholesterol 227.7, Sodium 219.2, Carbohydrate 16.7, Fiber 2.2, Sugar 10.5, Protein 53.9

PORK WITH APPLES, CALVADOS AND APPLE CIDER



Pork with Apples, Calvados and Apple Cider image

Categories     Milk/Cream     Sauté     Apple     Pork Tenderloin     Fall     Calvados     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 pound pork tenderloin, trimmed, cut into 1-inch-thick slices
5 tablespoons butter
4 medium Golden Delicious apples (about 1 1/2 pounds); peeled, cored, sliced 1/3 inch thick
1 teaspoon sugar
2 large shallots, chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/4 cup Calvados or other apple brandy
1 cup whipping cream
1/4 cup apple cider

Steps:

  • Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
  • Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
  • Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
  • Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.

FRENCH-STYLE PORK CHOPS WITH APPLES AND CALVADOS RECIPE



French-Style Pork Chops with Apples and Calvados Recipe image

Provided by MooK

Number Of Ingredients 13

4 (12- to 14-ounce) bone-in pork rib chops, 1 inch thick
Kosher salt and pepper
4 Gala or Golden Delicious apples, peeled and cored
2 slices bacon, cut into 1/2-inch pieces
3 shallots, sliced
Pinch ground nutmeg
1/2 cup Calvados
1 3/4 cups apple cider
1 1/4 cups chicken broth
4 sprigs fresh thyme, plus 1/4 teaspoon minced
2 tablespoons unsalted butter
2 teaspoons vegetable oil
1/2 - 1 teaspoon apple cider vinegar

Steps:

  • Evenly sprinkle each chop with 3/4 teaspoon salt. Place chops on large plate, cover loosely with plastic wrap, and refrigerate for 1 hour. While chops rest, cut 2 apples into 1/2-inch pieces. Cook bacon in medium saucepan over medium heat until crisp, 5 to 7 minutes. Add shallots, nutmeg, and 1/4 teaspoon salt; cook, stirring frequently, until shallots are softened and beginning to brown, 3 to 4 minutes. Off heat, add 1/4 cup Calvados and let warm through, about 5 seconds. Wave lit match over pan until Calvados ignites, then shake pan gently to distribute flames. When flames subside, 30 to 60 seconds, cover pan to ensure flame is extinguished, 15 seconds. Add remaining 1/4 cup Calvados and repeat flambéing (flames will subside after 1 1/2 to 2 minutes). (If you have trouble igniting second addition, return pan to medium heat, bring to bare simmer, and remove from heat and try again.) Once flames have extinguished, increase heat to medium-high; add cider, 1 cup broth, thyme sprigs, butter, and chopped apples; and bring to rapid simmer. Cook, stirring occasionally, until apples are very tender and mixture has reduced to 2 1/3 cups, 25 to 35 minutes. Cover and set aside. Adjust oven rack to middle position and heat oven to 300 degrees. Slice remaining 2 apples into 1/2-inch-thick rings. Pat chops dry with paper towels and evenly sprinkle each chop with pepper to taste. Heat oil in 12-inch skillet over medium heat until beginning to smoke. Increase heat to high and brown chops on both sides, 6 to 8 minutes total. Transfer chops to large plate and reduce heat to medium. Add apple rings and cook until lightly browned, 1 to 2 minutes. Add remaining 1/4 cup broth and cook, scraping up any browned bits with rubber spatula, until liquid has evaporated, about 30 seconds. Remove pan from heat, flip apple rings, and place chops on top of apple rings. Place skillet in oven and cook until chops register 135 to 140 degrees, 11 to 15 minutes. Transfer chops and apple rings to serving platter, tent loosely with foil, and let rest for 10 minutes. While chops rest, strain apple/brandy mixture through fine-mesh strainer set in large bowl, pressing on solids with ladle or rubber spatula to extract liquid; discard solids. (Make sure to use rubber spatula to scrape any apple solids on bottom of strainer into sauce.) Stir in minced thyme and season sauce with vinegar, salt, and pepper to taste. Transfer sauce to serving bowl. Serve chops and apple rings, passing sauce separately.

FRENCHED PORK CHOPS IN APPLE



Frenched Pork Chops in Apple image

This is a great dinner idea as it is so easy to prepare and the flavors are simple yet very delicately balanced. The pork becomes very tender and the apple becomes like a sauce. great with rice or couscous

Provided by bggio

Categories     Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

6 pork chops, frenched rib 3/4 inch
3 green granny smith apples, sliced
2 onions, sliced
2 tablespoons fresh thyme, and chopped
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons olive oil
6 sheets parchment paper, 2 feet long
2 tablespoons white wine (optional)

Steps:

  • Preheat oven at 425°.
  • Salt and pepper to taste the pork chops.
  • Add 2 tablespoon olive oil in stainless steel pan heat the oil on high heat.
  • Add the pork chop to oil and brown on each side 3 minutes.
  • In a bowl mix completely sliced onion, the rest of the olive oil, and the rest of salt and pepper with the fresh thyme.
  • Bring onion mixture to the parchment paper and make first layer. Add an even portion of apple on top then bring pork chop as the top layer.
  • Raise up the ends of the parchment paper and twist top tight like the ends of candy wrapper (splash of white wine in each if wanted).
  • Place in oven for 20-30 minutes dependent on cut of pork.

Nutrition Facts : Calories 355.9, Fat 23.4, SaturatedFat 6.2, Cholesterol 75, Sodium 456.9, Carbohydrate 13.5, Fiber 2.3, Sugar 8.7, Protein 23.1

PORK CHOPS WITH APPLES AND ONIONS



Pork Chops with Apples and Onions image

Sauteed apples and onion combine with pork chops for a tastiness that never disappoints.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 7

6 bone-in pork chops (loin or shoulder), cut 3/4 inch thick
Coarse salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil or vegetable oil
2 tablespoons unsalted butter
1 large white onion, sliced
2 to 3 apples, cored and sliced (about 3 cups)
1 cup beer, white wine, cider, or chicken broth

Steps:

  • Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you'll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
  • Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return chops to the pan.
  • Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.

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  • Prepare and measure all of the ingredients and season the pork chops with a few pinches of salt. Peel, core and slice the apples and place the slices in a bowl of water mixed with a squeeze of lemon juice.
  • Start by heating the butter and oil in a frypan or skillet on a medium heat. When the butter starts foaming, place the pork chops in the pan and leave to cook on moderate heat for around 5 minutes on each side.
  • While the chops are cooking, it’s a good time to make the apple garnish. Rinse and pat dry the apple slices before adding them to a hot pan (on medium-high heat) with the butter.
  • Once the chops are cooked, place them in a tray covered with foil and keep them warm in the preheated oven while you make the sauce.
  • To make the sauce, remove the excess of fat from the pan, then raise the heat to high and pour in the cider. Using a wooden spoon or spatula gently scrape the caramelized juices sitting at the bottom of the pan so that they blend with the cider to create the sauce base (this is called deglazing).


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