Pork chops with apples and calvados

Ingredients

3	Red apples, use golden delicious or braeburn apples
1 Tbsp	Calvados (apple brandy)
60 g	Butter
6	Pork chops, choose fat and juicy chops (Main)
1 to taste	White pepper, freshly ground
1 to taste	Sea salt
200 g	Shallots, finely sliced
300 ml	Cream, or use creme fraiche
50 ml	Calvados (apple brandy)

Directions

1. Core, peel and quarter the apples. Place in a bowl, toss in a tablespoon of calvados and allow to marinate for 15 minutes.
2. Drain but keep juice. Sauté in half the butter till golden and caramelised.
3. At the same time, sprinkle chops with a little salt and pepper and sauté in a large frypan in the rest of the butter for 10 minutes.
4. They should be golden brown and barely cooked through. Remove from pan and keep warm.
5. Add the shallots to the pan and saute for five minutes.
6. Add the 50ml of calvados and ignite with a match. When the flames die down, add the cream and simmer for five minutes to reduce. Taste for seasoning.
7. To serve pour the sauce over the chops and put the apples beside them.