Pork Chops with Calvados
Indulge in the rich, French-inspired flavors of Pork Chops with Calvados, a sophisticated yet approachable dish that's perfect for a cozy dinner or an elegant gathering. Juicy bone-in pork chops are seared to golden perfection and then simmered in a luscious sauce made from Calvados (apple brandy), chicken stock, and heavy cream, infused with sweet and tart apples, fragrant shallots, and fresh thyme. The interplay of caramelized apples and creamy brandy sauce elevates this dish, creating a harmonious balance of savory and subtly sweet flavors. Easy enough for a weeknight with just 45 minutes from prep to table, yet luxurious enough to impress guests, this recipe is best served alongside creamy mashed potatoes or a crusty baguette to soak up every drop of the velvety sauce.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 pieces shallots
- 0.25 cup Calvados (apple brandy)
- 1 cup chicken stock
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 piece apple (crisp variety like Honeycrisp or Granny Smith)
- 1 teaspoon lemon juice
Instructions
Season both sides of the pork chops with salt and pepper.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the pork chops to the hot skillet, searing them for 3-4 minutes on each side until golden brown. Remove the pork chops and set them aside on a plate.
Lower the heat to medium and add the remaining tablespoon of butter to the skillet.
Finely dice the shallots and sauté them in the butter for 2-3 minutes until softened and fragrant.
Deglaze the skillet by pouring in the Calvados, scraping the bottom of the pan with a wooden spoon to release any browned bits.
Allow the Calvados to simmer and reduce by half, about 2-3 minutes.
Pour in the chicken stock and bring to a gentle simmer.
Peel, core, and thinly slice the apple. Toss the apple slices in lemon juice to prevent browning.
Add the apple slices to the skillet along with the fresh thyme leaves. Simmer for 5 minutes until the apples soften slightly.
Stir in the heavy cream and mix well to combine. Return the pork chops to the skillet along with any accumulated juices on the plate.
Reduce heat to low, cover the skillet, and let the pork chops simmer in the sauce for 8-10 minutes or until cooked through, reaching an internal temperature of 145°F (63°C).
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the pork chops hot, topped with the creamy apple Calvados sauce. Pair with mashed potatoes or a crusty baguette for a complete meal.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 638 mg | 28% | |
| Total Carbohydrate | 7.8 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 5.6 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 402 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
