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.

How to Make It

Step 1

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

Step 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).

Step 3

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

Step 4

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.

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Ratings & Reviews

Mikekey's Review

December 06, 2010
Nice Fall flavors and easy to make (made a quick weeknight dinner). A little more "sauce" would be nice, though. Maybe double the Calvados.