Rating: 4 stars
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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.

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Credit: Yunhee Kim; Styling: Karen Shinto

Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • Season chops all over with salt and pepper, then sprinkle with thyme and sage.

  • 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).

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

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

Chef's Notes

Note: Nutritional analysis is per serving.

Nutrition Facts

382 calories; calories from fat 60%; protein 35g; fat 26g; saturated fat 6.5g; carbohydrates 1.5g; fiber 0.8g; sodium 374mg; cholesterol 116mg.