• 4 pork chops, preferably of unspoken origin
• 3 tsp peppercorns
• leaves of 3 sprigs of thyme
• 1 tbsp olive oil
• 4 apples
• 3 tbsp calvados
• 2 dl crème fraîche
• knob of butter
Rub peppercorns with thyme leaves and salt in a mortar and pour in oil. Spread this marinade over pork chops. Leave for an hour.
Peel the apples, cut into wedges and slices. Fry in a knob of butter over high heat. Set aside.
New pat of butter in the pan. Fry the pork chops nicely brown on both sides. Let them simmer for a while and put them out of the pan, on the baked apples. Add the calvados to the hot butter, add two teaspoons of water and the crème fraîche.
A little more salt, maybe, some pepper, for sure, and reduce over high heat to a thick cream sauce. To spoil the chops and the pieces of apple in it by slowly heating them.
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