pork chops with apples

French-Style Pork Chops with Apples and Calvados

Serves 4.  A fantastic recipe from the Jan/Feb 2015 issue of Cook’s Illustrated magazine.  Go to a good butcher to get thick pork rib chops.  The sauce will hold for up to an hour.  Safety first here due to live fire!  Use regular brandy or applejack if you don’t have Calvados.

            4 (12- to 14-oz.) bone-in pork rib chops, 1” thick

            kosher salt and fresh ground black pepper

            4 Gala or Golden Delicious apples (about 3” in diameter), peeled and cored

            2 slices bacon, cut into ½” pieces

            3 shallots, sliced

            pinch ground nutmeg

            ½ c. Calvados

            1¾ c. apple cider

            1¼ c. chicken broth

            4 sprigs fresh thyme, plus ¼ tsp. minced

            2 Tbs. butter

            2 tsp. oil

            ½ - 1 tsp. apple cider vinegar

Evenly sprinkle each chop with ¾ tsp. salt.  Place chops on large plate, cover loosely with plastic wrap, and refrigerate for 1 hour.

While chops rest, cut 2 apples into ½” pieces.  Cook bacon in medium saucepan over medium heat until crisp, 5 to 7 minutes.  Add shallots, nutmeg, and ¼ tsp. salt; cook, stirring frequently, until shallots are softened and beginning to brown, 3 to 4 minutes.  Off heat, add ¼ c. 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 remaining ¼ c. Calvados and repeat flambéing (flames will subside after1½ to 2 minutes).  Once flames have extinguished, increase heat to medium-high; add cider, 1 c. broth, thyme sprigs, butter, and chopped apples; and bring to rapid simmer.  Cook, stirring occasionally, until apples are very tender and mixture had reduced to 2⅓ c., 25 to 35 minutes.  Cover and set aside. 

Adjust oven rack to middle position and heat to 300 degrees.  Slice remaining 2 apples into ½”-thick rings.  Pat chops dry with paper towels and evenly sprinkle each chop with pepper to taste.  Heat oil in ovenproof 12” 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 large plate and reduce heat to medium.  Add apple rings and cook until lightly browned, 1 to 2 minutes.  Add remaining ¼ c. 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 degrees, 11 to 15 minutes.

Transfer chops and apple rings to serving platter, tent loosely with foil, and let rest for 10 minutes.  While chops rest, strain apple/brandy mixture through fine-mesh strainer set in large bowl, pressing on solids with ladle or rubber spatula to extract liquid (make sure to use rubber spatula to scrape any apple solids on bottom of strainer into sauce); discard solids.  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.