Pork Chops With Calvados

Prep Time
Cook Time
Ready In

Recipe: #11254

November 20, 2013

"A dish from the Normandy region of France. Apple brandy can be substituted for the Calvados."

Original recipe yields 4 servings


  • Serving Size: 1 (336.4 g)
  • Calories 221.8
  • Total Fat - 14.9 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 60.1 mg
  • Sodium - 3522.2 mg
  • Total Carbohydrate - 5.8 g
  • Dietary Fiber - 1.4 g
  • Sugars - 3.6 g
  • Protein - 13.4 g
  • Calcium - 47.7 mg
  • Iron - 1 mg
  • Vitamin C - 6.7 mg
  • Thiamin - 0.3 mg

Step 1

Melt half the butter in a skillet. Add apples and sprinkle them with sugar. Cook over medium-low heat, turning occasionally, until tender and glazed. Keep warm.

Step 2

Heat the oil in a large skillet and saute chops until just cooked, turning once. Pour excess fat from skillet (keeping chops in skillet). Add the Calvados (or brandy) and flambe by lighting the skillet with a long match. Be very careful-keep lid handy to smother flames if needed. Cook until flames go out. Transfer chops to a plate and cover with foil and keep warm.

Step 3

Add remaining butter to skillet and cook shallots until soft but not brown. Add cider, stock and cream and bring just to a boil. Reduce heat and simmer for 15 minutes, or until reduced enough to coat the back of a spoon. Season the sauce, add pork and juices and simmer for 3 minutes to heat through.

Step 4

Serve chops with sauce on top and the cooked apples on side. Garnish with sage leaves.

Tips & Variations

No special items needed.



It's a WOW! This is so unlike any of my recipes for pork chops, it was as good as I expected a Mikekey recipe to be. Made for for great supper and a lovely lunch the next day. Used regular brandy but will assure to pick up either the Calvado or Apple Brandy for the next making - I can't wait to serve this one to family and friends! I know they will be impressed!!

review by:
(29 Jan 2014)