KEY POINTS:
Serves 6
3 golden delicious or braeburn apples
1 tbsp calvados (apple brandy) or other cognac
60g butter
6 fat, juicy, pork chops
Sea salt and freshly ground white pepper
200g shallots, finely sliced
50ml calvados
300ml cream or creme fraiche
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. They should be golden brown and barely cooked through. Remove from pan and keep warm.
4. Add the shallots to the pan and saute for five minutes. 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.
To serve: Pour the sauce over the chops and put the apples beside them.
- Detours, HoS