Pork with Apples, Calvados and Apple Cider

Everyone knows that pork goes great with applesauce, right? This is a different way to serve apples with pork with the added fun of booze.

So here’s pork and booze. Two of my favourite things.

Instead of pork tenderloin, I used pork chops and didn’t bother to pound them. There were other alterations too, like not using whipping cream and leaving out the apple cider. No lack of taste resulted from the changes.

So! This is what happened.
Got some pork chops.

pork chops

Pork chops.

Fried the seasoned pork chops in butter. Believe me when I say this smells very good.

fried pork chops in butter

Fried pork chops in butter.

Got the apples.



Cored and sliced them (and fried them in some butter).

cored and sliced apples

Cored and sliced apples.

And diced some shallots too.

diced shallots

diced shallots

Cooked the shallots in the same pan as the pork chops.

cooking the shallots with the thyme

Cooking the shallots with the thyme.

After deglazing the pan with brandy (not Calvados), added the cream and reduced the sauce.

cooking down the cream/brandy/shallots/thyme sauce

Cooking down the cream/brandy/shallots/thyme sauce.

Served the pork with the apples, covered with the cream/brandy/shallots/thyme sauce.

pork with apples, calvados, and apple cider

Pork with apples and a brandy-cream sauce.

I found the recipe here:

Pork with Apples, Calvados and Apple Cider

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 and 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

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.


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