Sticky Calvados pork chops with caramelised apples & chive mash

Peppery watercress is just right to cut through the creamy richness of this decadent dish

Recipe uploaded by

olive magazine

6 ratings 5

Recipe by olive magazine

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 mins

Boil the potatoes in plenty of well-salted water until tender. Drain well and mash with the hot milk and a knob of butter. Stir in the chives. Keep warm.
Fry the apple slices in a little butter then sprinkle the sugar over them. Cook for about 3 minutes on each side until golden. Keep warm.
Heat the butter in a large frying pan over a medium heat. Fry the pork chops for 6 minutes on one side, then turn and cook for 4 minutes on the other side. Take the chops out, cover and keep warm. Add the shallots to the pan and cook until soft.
Pour the calvados into the pan - stand back as it will splutter. Flame the calvados (see Overnight expert). Let the fl ames die down, then stir well, scraping the base of the pan.
Stir in the apple juice, then let simmer until reduced and slightly caramelised at the edges. Stir in the crème fraîche, add the chops and heat through. Season. Serve the pork with the chive mash, apple slices and a handful of watercress.

Per serving

1107 kcalories, protein 37.2g, carbohydrate 84.7g, fat 61.9 g, saturated fat 31.1g, fibre 6.2g, salt 0.77 g

Recipe from olive magazine, February 2006.

Latest comments and suggestions

Angel

22 March 2008

Angel rated and commented on this recipe

I added a slice of Black pudding to this dish to counter act the sweetnes of the sauce/sliced apple, and it worked a treat. It is one of my favourite recipies I've made from this site, and will be making it for my family on a regular basis. Just make sure and use a good pressed apple juice, as it makes all the difference.

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Rita Damper

23 July 2008

Rita Damper rated and commented on this recipe

I made this for my father-in-law's 60th birthday meal. It went down a treat with everyone, from the eldest of 61 to the youngest of 6. The watercress was replaced with crispy spring greens and made a wonderful contrast to the creamy texture of the sauce. I also added Chanterelle mushrooms to the sauce at the end as we had some that needed using up. These went superbly well with the flavours. I would definitely make this again.

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Adman

19 August 2009

Adman commented on this recipe

Really simple and a nice combinations of flavours. I juzzed it ip withy a nice slice of grilled black pudding.

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nu media

08 May 2010

nu media rated and commented on this recipe

Really nice simple and quick flavoursome dinner, that looks impressive

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JNCWFood

27 August 2010

JNCWFood rated and commented on this recipe

Really enjoyed this dish. Did the pork chops under the grill and cored the apple rings (despite the advice that there was no need). Might make it with pork fillet next time - hard to work out what was pork fat under the delicious sauce!

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David G

06 November 2011

David G rated and commented on this recipe

Excellent recipe. I've made it several times and always get a kick out of flaming it! It does need thick pork chops otherwise there's a risk of overcooking and ending up with something like shoe-leather but with that small qualification it's really easy.

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CookieBookie

06 February 2012

CookieBookie rated and commented on this recipe

Made this several times - always a success. I also core the apple rings but leave them quite thick. I don't bother with the sugar. I add button mushrooms to the shallots and use a childs box drink of apple juice which is just about the right quantity. Flaming the calvados always scares me to death (remove the pan from the heat and add slowly to avoid this bit) and I have used blended cornflour on one occasion when I didn't have any creme fraiche. Chive mash is good and any green veg goes well.

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Ingredients

500g potatoes , maris piper or King Edward, peeled
50ml milk , hot
butter
a small bunch of chives , snipped
2 apples , sliced through the middle into circles (no need to core them)
1 tsp sugar
2 pork chops , dusted with 1tsp plain flour
6 shallots , thinly sliced
5 tbsp Calvados
125ml apple juice
125ml crème fraîche
watercress , to serve

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Blackberry honey creams

These light and juicy gems make for a tasty summer dessert

6 ratings

Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 mins

Ingredients

500g potatoes , maris piper or King Edward, peeled
50ml milk , hot
butter
a small bunch of chives , snipped
2 apples , sliced through the middle into circles (no need to core them)
1 tsp sugar
2 pork chops , dusted with 1tsp plain flour
6 shallots , thinly sliced
5 tbsp Calvados
125ml apple juice
125ml crème fraîche
watercress , to serve

Per serving

1107 kcalories, protein 37.2g, carbohydrate 84.7g, fat 61.9 g, saturated fat 31.1g, fibre 6.2g, salt 0.77 g

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