Best 4 French Style Pork Chops With Apples And Calvados Recipes

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Indulge in the tantalizing flavors of French-style pork chops elevated with the perfect harmony of apples and Calvados, an apple brandy from Normandy. This delectable dish offers a symphony of sweet, savory, and aromatic notes that will tantalize your taste buds. The pork chops, seared to perfection, are nestled amidst tender and caramelized apples, while the Calvados adds a distinctive depth of flavor. Accompanying this main course is a medley of mouthwatering recipes that complement the pork chops exquisitely. Discover the secrets to crafting a rich and flavorful Calvados sauce, the perfect balance of acidity and sweetness. Elevate your meal with a delightful apple compote, its vibrant tartness cutting through the richness of the pork. And for a side dish that adds a touch of elegance, learn how to prepare sautéed green beans, their vibrant color and crisp texture providing a refreshing contrast to the main course. Embark on a culinary journey that captures the essence of French cuisine, where each element harmonizes to create a truly unforgettable dining experience.

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PORK CHOPS WITH APPLES AND CIDER



Pork Chops With Apples and Cider image

There are some culinary combinations that cannot be improved upon, and apples and pork is surely one of them. This recipe calls for pan-frying boneless pork chops and serving them with butter-browned apples and a Normandy-style sauce made with cider and cream. It makes for a perfect cold weather meal.

Provided by David Tanis

Categories     dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

1/4 teaspoon black peppercorns
3 cloves
4 allspice berries
2 tablespoons roughly chopped sage
1 and 1/2 tablespoons kosher salt
6 boneless pork chops, 4 ounces each, about 1/2-inch thick
2 large apples
2 tablespoons butter
All-purpose flour, for dusting
1/2 cup hard cider, plus 2 tablespoons
2 teaspoons Dijon mustard
1 and 1/2 cups chicken broth
2 teaspoons potato starch dissolved in 2 tablespoons cold water
3 tablespoons crème fraîche
1 tablespoon Calvados, apple brandy or Cognac, optional
2 tablespoons finely cut chives
2 tablespoons chopped parsley

Steps:

  • Make the spice salt: Put peppercorns, cloves, allspice and sage in a spice mill or mortar and grind to a powder. Remove to a bowl and stir in salt. Season pork chops on both sides with salt mixture. (There will be some salt mixture remaining; use it to season the sauce, Step 4.) Cover and leave chops at room temperature to absorb seasonings for at least 30 minutes.
  • Peel, quarter and core apples, then cut each apple into 12 wedges. Melt 1 tablespoon butter in a wide skillet and raise heat to medium-high. Add apple wedges in one layer and brown gently on one side, about 2 minutes. Brown on the other side and cook for 2 minutes more, or until apples are cooked through but still firm. Remove apples from pan and keep warm.
  • Add 1 tablespoon butter to pan and swirl to melt. Dust pork chops with flour, and place in pan and brown gently for about 4 minutes per side. Adjust heat if necessary to keep pork from cooking too quickly. Remove chops and keep warm on a platter in a low oven. Discard remaining butter.
  • Add ½ cup cider to pan, raise heat to high and cook down to a syrup. Add mustard and chicken broth, and bring to a boil, then reduce heat to a simmer. Add potato starch and stir with a wire whisk as the sauce thickens. Stir in crème fraîche. Season to taste with remaining spiced salt. Add 2 tablespoons cider and the Calvados, if using. Cook for 1 minute more.
  • Spoon sauce over the chops, then spoon the apples around the platter. Sprinkle with chives and parsley.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 682 milligrams, Sugar 9 grams, TransFat 0 grams

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.

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.

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

Tips:

  • Choose the right pork chops: Look for chops that are at least 1 inch thick and have a good amount of marbling. This will help ensure that they stay juicy and flavorful during cooking.
  • Brine the pork chops: Brining the pork chops in a mixture of water, salt, and sugar helps to tenderize them and keep them moist. You can brine the chops for as little as 30 minutes or up to overnight.
  • Sear the pork chops: Searing the pork chops in a hot skillet helps to create a nice crust and lock in the juices. Be sure to sear the chops for 2-3 minutes per side, or until they are golden brown.
  • Finish cooking the pork chops in the oven: After searing the pork chops, transfer them to a baking dish and finish cooking them in a preheated oven. This will help to ensure that they are cooked through without overcooking.
  • Use a meat thermometer: The best way to ensure that the pork chops are cooked to your desired doneness is to use a meat thermometer. Pork chops should be cooked to an internal temperature of 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, and 165 degrees Fahrenheit for well-done.
  • Make sure the apples are tart: The tartness of the apples will help to balance out the richness of the pork chops. Some good choices for tart apples include Granny Smith, Braeburn, and Honeycrisp.
  • Use a good quality Calvados: Calvados is a French apple brandy that adds a delicious flavor to the sauce. Look for a Calvados that is at least 8 years old.

Conclusion:

French-style pork chops with apples and Calvados is a classic dish that is both elegant and delicious. The pork chops are tender and juicy, the apples are tart and flavorful, and the Calvados adds a touch of sophistication. This dish is perfect for a special occasion dinner or a romantic meal for two.

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