Calvados Pan-Fried Pork Chops

Photo: Yunhee Kim; Styling: Karen Shinto

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.

Yield: 4 servings
Total:
Recipe from Sunset

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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 382
  • Calories from fat: 60%
  • Protein: 35g
  • Fat: 26g
  • Saturated fat: 6.5g
  • Carbohydrate: 1.5g
  • Fiber: 0.8g
  • Sodium: 374mg
  • Cholesterol: 116mg

Ingredients

  • 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

Preparation

  1. 1. Season chops all over with salt and pepper, then sprinkle with thyme and sage.
  2. 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. 3. Transfer chops to a warm plate, tent with foil, and let rest 5 minutes.
  4. 4. Add mushrooms to pan and cook in pork juices 2 to 3 minutes, or until tender.
Note:

Note: Nutritional analysis is per serving.

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