I once had a similar dish at a French Bistro several years ago. When the restaurant closed I set out to see if I could duplicate the recipe. The result was close enough to call it good.
Serves 4
4 large thick cut pork chops
1/4 cup calvados, apple jack or hard apple cider
3/4 cup apple juice
2 large firm apples, peeled, cored and sliced
2 tablespoons of olive oil
1/4 cup cream
salt and pepper
1 tablespoon of cornstarch mixed in a 1/3 cup cold water for thickening
Heat a large skillet with a lid over high heat. Meanwhile season both sides of the pork with salt and pepper. When the pan is hot add the oil and the chops. Brown on both sides. Remove the pan from the heat and add the calvados. Let it reduce for 2 minutes. Add the apple juice and the apples. Put the lid on the pan and turn down the heat to medium/low. Let the chops simmer in the liquid for about 15-20 minutes. Remove the lid and add the cream. If you want a thicker sauce add the cornstarch and water slurry. Stir until the sauce comes to a boil and thickens. Serve.
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