Calvados Pan-Fried Pork Chops |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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For this recipe, look for the prettiest, most curvaceous bone-in pork chops you can find, rather than the hefty squarish kind. Serve the chops with Roasted Winter Kale and Spicy Roasted Pears. Ingredients:
4 bone-in center-cut pork loin chops (1-in. thick; about 2 lbs. total) |
1/2 teaspoon sea salt |
1/4 teaspoon pepper |
1 tablespoon fresh thyme leaves |
several small whole fresh sage leaves |
3 tablespoons extra-virgin olive oil |
1/4 cup calvados (apple brandy) |
1 cup baby chanterelle mushrooms |
Directions:
1. Season chops all over with salt and pepper, then sprinkle with thyme and sage.
2. Heat oil in a large nonstick frying pan over medium heat. Add chops and cook 5 minutes, or until nicely browned underneath. Turn chops over and pour in Calvados; cook until liquid evaporates, 2 to 3 minutes. Reduce heat to medium low, cover pan, and cook 6 minutes, or until chops are barely pink in the center (cut to test).
3. Transfer chops to a warm plate, tent with foil, and let rest 5 minutes.
4. Add mushrooms to pan and cook in pork juices 2 to 3 minutes, or until tender.
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