Calvados Pan-Fried Pork Chops
Photo: Yunhee Kim; Styling: Karen Shinto
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.
How to Make It
Step 1
1
Season chops all over with salt and pepper, then sprinkle with thyme and sage.
Step 2
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).
Step 3
3
Transfer chops to a warm plate, tent with foil, and let rest 5 minutes.
Step 4
4
Add mushrooms to pan and cook in pork juices 2 to 3 minutes, or until tender.
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
Step 1
1
Season chops all over with salt and pepper, then sprinkle with thyme and sage.
Step 2
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).
Step 3
3
Transfer chops to a warm plate, tent with foil, and let rest 5 minutes.
Step 4
4
Add mushrooms to pan and cook in pork juices 2 to 3 minutes, or until tender.
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