Calvados Pan-Fried Pork Chops Recipe

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.

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

Step 1

Season chops all over with salt and pepper, then sprinkle with thyme and sage.

Step 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

Transfer chops to a warm plate, tent with foil, and let rest 5 minutes.

Step 4

Add mushrooms to pan and cook in pork juices 2 to 3 minutes, or until tender.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories382

% Daily Value *
Total Fat 26g34%

Saturated Fat 6.5g33%
Cholesterol 116mg39%
Sodium 374mg17%
Total Carbohydrate 1.5g1%

Dietary Fiber 0.8g3%
Protein 35g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Calvados Pan-Fried Pork Chops