Pork Chops with Apples and Cream

Name: Pork Chops with Apples and Cream
Yield: Serves 4
Cuisine: France
Ingredients: 1 tbsp oil; 1 tbsp butter; 2 onions, sliced; 3 tbsp/45 ml Calvados or brandy; pinch grated nutmeg; 1 tbsp flour; 1½ cups/375 ml veal stock, more if needed; 2 tart apples, peeled, cored and sliced; ¾ cup/175 ml crème fraîche or heavy cream; 4 thick loin pork chops (2½-3 lb/1.2-1.4 kg); 2 tbsp/30 g sugar; salt and pepper; 2 tbsp/30 g butter; 2 firm dessert apples, unpeeled, cored, and cut in 3/8 in/1 cm slices

Preparation info

Serves
4

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

This dish from Normandy combines all the ingredients for which the region’s cuisine is famous—apples, cream and Calvados.

Ingredients

4 thick loin pork chops (2½-3 lb/1.2-1.4 kg)
salt and pepper

Europe
France
Dinner
Mediterranean

Method

Sprinkle the chops with salt and pepper. Heat the oil and butter in a large frying pan or sauté pan and fry the chops over a medium heat until brown on both sides. Remove them, add the onions and cook until soft but not brown. Add the peeled apples and continue cooking over a fairly high heat until the onions and apples are golden brown.
Replace the chops, pour