Photo by: 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.
Sunset OCTOBER 2010
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.
Note: Nutritional analysis is per serving.
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Calvados Pan-Fried Pork Chops recipe
