60 g (2¼ oz) butter
2 apples, cored, each cut into 8 wedges
- Melt half the butter in a frying pan, add the apple and sprinkle with the sugar. Cook over low heat, turning occasionally, until tender and glazed.
- Heat the oil in a frying pan and sauté the pork until cooked, turning once. Pour the excess fat from the pan, add the Calvados and flambé by lighting the pan with your gas flame or a match (stand back