I need to find a more colorful side dish for these pork chops, but the recipe itself is rich and tasty, with the tanginess of the crème fraîche contrasting nicely with the sweetness of the caramelized apples. The recipe calls for Calvados, but I didn’t have any so I used a nice local apple brandy style cider called Minot Doré.
The quantities below could easily make enough sauce for 4 chops. I tend to eat the left over sauce with any left over mashed potatoes as a slightly sinful snack.
1/2 cup crème fraîche
1/2 cup cream (15%)
1/2 cup unsweetened applesauce
1/8 of a cup of apple brandy
2 thick pork chops
3 tablespoon butter
2 table spoon olive oil
1 coffee spoon brown sugar
2 apples, cut in eights and cored.
2 french shallots, thinly sliced
salt and pepper, to taste
1. In a small pot, melt 2 tablespoon of the butter over low heat. Add the apples and the brown sugar. Toss gently to coat and cook over low heat until the apples start to caramelize, but are still firm.
2. In a large pan, heat the olive oil and color the pork chops. Remove the excess fat, add the apple brandy and allow to reduce (if using calvados, you can flambé the alchool). Remove the pork chops and keep warm.
6. Serve with the caramelized apples and a side dish of your choice (here some Mashed Potatoes).