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Calvados Pan-Fried Pork Chops

Photo: Yunhee Kim; Styling: Karen Shinto
Total time 25 mins
For this recipe, look for the prettiest, most curvaceous bone-in pork chops you can find, rather than the hefty squarish kind. Serve the chops with Roasted Winter Kale and Spicy Roasted Pears.


  • 4 bone-in center-cut pork loin chops (1-in. thick; about 2 lbs. total)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1 tablespoon fresh thyme leaves
  • Several small whole fresh sage leaves
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup Calvados (apple brandy)
  • 1 cup baby chanterelle mushrooms

Nutrition Information

  • calories 382
  • caloriesfromfat 60 %
  • protein 35 g
  • fat 26 g
  • satfat 6.5 g
  • carbohydrate 1.5 g
  • fiber 0.8 g
  • sodium 374 mg
  • cholesterol 116 mg

How to Make It

  1. Season chops all over with salt and pepper, then sprinkle with thyme and sage.

  2. Heat oil in a large nonstick frying pan over medium heat. Add chops and cook 5 minutes, or until nicely browned underneath. Turn chops over and pour in Calvados; cook until liquid evaporates, 2 to 3 minutes. Reduce heat to medium low, cover pan, and cook 6 minutes, or until chops are barely pink in the center (cut to test).

  3. Transfer chops to a warm plate, tent with foil, and let rest 5 minutes.

  4. Add mushrooms to pan and cook in pork juices 2 to 3 minutes, or until tender.

Cook's Notes

Note: Nutritional analysis is per serving.