Serves 2
Ingredients:
- 1 Tbsp. unsalted butter
- 1 Tbsp. extra virgin olive oil
- 4 center-cut pork chops, about 1" thick
- 2 Granny Smith apples, peeled, cored, and thinly sliced
- to taste sea salt and freshly ground black pepper
- ½ cup chicken stock
- ¼ cup Calvados, Cognac, or brandy (or substitute beef stock if preferred)
- ¼ cup heavy cream
Instructions:
- Preheat oven to 350° F.
- Heat butter and olive oil in a large, heavy skillet over medium-high heat.
- Add pork chops and apples and sauté chops until lightly browned, 2-3 minutes.
- Stir apples so they don't stick to pan.
- Season with sea salt and pepper.
- Transfer chops and apples to a baking dish.
- Pour stock and Calvados into skillet, bring to a boil, scraping up any browned bits.
- Pour this mixture over pork and apples.
- Cover dish and bake 20 minutes.
- Uncover dish, stir in cream, and bake for an additional 5 minutes.
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