French-Style Pork Chops and Apples
serves 4
- 4 (12 to 14 oz) bone-in pork rib chops, 1 inch thick
- kosher salt
- pepper
- 4 Gala or Golden Delicious apples, peeled and cored
- 2 slices bacon, cut into 1/2 inch pieces
- 3 shallots, sliced
- pinch ground nutmeg
- 1/2 cup Calvados
- 1 3/4 cups apple cider
- 1 1/4 cups chicken broth
- 4 sprigs fresh thyme, plus 1/4 tsp minced
- 2 Tbs unsalted butter
- 2 tsp vegetable oil
- 1/2 to 1 tsp apple cider vinegar
- Evenly sprinkle each chop with 3/4 teaspoon salt.
- Place chops on a large plate, cover loosely with plastic wrap and refrigerate for 1 hour.
- While cops rest, cut 2 apples into 1/2 inch pieces.
- Cook bacon in medium saucepan over medium heat until crisp, 5 to 7 minutes.
- Add shallots, nutmeg, and 1/4 teaspoon salt.
- Cook, stirring frequently, until shallots are softened and beginning to brown, 3 to 4 minutes.
- Off heat add 1/4 cup Calvados and let warm through, about 5 seconds.
- Wave lit match over pan until Calvados ignites, then shake pan gently to distribute flames.
- When flames subside, 30 to 60 seconds, cover pan to ensure flame is extinguished, 15 seconds.
- Add the remaining 1/4 cup Calvados and repeat flambéing, flames will subside after 1 1/2 to 2 minutes.
- Once flames have been extinguished, increase heat to medium-high.
- Add cider, 1 cup broth, thyme sprigs, butter, and chopped apples.
- Bring to a rapid simmer.
- Cook, stirring occasionally, until apples are very tender and mixture has reduced to 2 1/3 cups, 52 to 35 minutes.
- Cover and set aside.
- Adjust oven rack to middle position and heat oven to 300°F.
- Slice remaining 2 apples into 1/2 inch thick rings.
- Pat chops dry with paper towels.
- Evenly sprinkle each chop with pepper to taste.
- Heat oil in 12 inch skillet over medium heat until beginning to smoke.
- Increase heat to high and brown chops on both sides, 6 to 8 minutes total.
- Transfer chops to a large plate and reduce heat to medium.
- Add apple rings and cook until lightly browned, 1 to 2 minutes.
- Add remaining 1/4 cup broth and cook, scraping up any browned bits with rubber spatula, until liquid has evaporated, about 30 seconds.
- Remove pan from heat, flip apple rings, and place chops on top of apple rings.
- Place skillet in oven and cook until chops register 135 to 140°F, 11 to 15 minutes.
- Transfer chops and apple rings to serving platter.
- Tent loosely with foil.
- Let rest for 10 minutes.
- Strain apple/brandy mixture through a fine mesh strainer set in a large bowl, pressing on solids with a ladle or rubber spatula to extract liquid.
- Discard solids.
- Be sure to scrape any solids on the bottom of the strainer into the sauce.
- Stir in minced thyme and season sauce with vinegar, salt, and pepper to taste.
- Transfer sauce to serving bowl.
- Serve chops and apple rings, passing sauce separately.
"January & February 2015". Cooks Magazine. page 9.