Pork chops with apple and Calvados cream

Ingredients for 4 servings:

• 50 g butter
• 2 apples
• 1 tbsp sugar
• 1 tbsp oil (sunflower)
• 4 pork chops, 2 cm thick
• 2 shallots, chopped
• 1 sprig(s) thyme, shredded
• 6 tbsp Calvados
• 125 ml cider
• 250 g double cream
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Normandy pork chops

Peel and core the apples, and cut each into 8 wedges. Melt 30g of butter in a pan over medium heat, add the apple wedges, sprinkle with sugar, and sauté for 5-6 minutes until golden brown, turning frequently. Keep the apples warm in a baking dish in the oven. Heat another 20g of butter and the oil in a pan. Using tongs, fry the fat on the edges of the chops, one by one, in the pan until the fat is browned all over. Place the chops side by side in the pan, fry for 5 minutes, turn, and fry for another 5-6 minutes until cooked through. Place in a baking dish, cover with aluminum foil, and place in the oven with the apples. Pour off any excess fat and wipe the pan with kitchen paper. Melt the remaining butter in the pan, add the shallots and thyme, and sauté for 2-3 minutes, until the shallots are softened but not browned. Pour in the Calvados to loosen any juices, stir in the cider and double cream, and bring the sauce back to a boil until reduced by half. Pour in any cooking juices from the chops in the casserole dish, bring the sauce back to a boil, and season with salt and pepper. Pour the sauce over the chops and serve with the apple slices.