Pork chops and apples are a timeless pairing, and this recipe takes the classic to a new level with a creamy apple brandy sauce. Thick-cut pork loin chops are seared until golden, then finished gently in the oven while a rich pan sauce comes together. Sweet-tart apples, shallots, rosemary, apple cider, and cream create a velvety sauce infused with depth from a splash of brandy or Calvados. Elegant yet comforting, this dish is equally suited for a cozy fall dinner or a special occasion.
INGREDIENTS:
4 pork loin chops cut thick, about 4-6 ounces each
1/2 lb apples (Granny Smith, Cameo, or Golden Delicious), sliced 1/4-inch thick
1 medium shallot, minced
1 ounce high-quality apple brandy such as Osocalis*, or French Calvados (Cognac or brandy may be used as well)
4 ounces apple cider or juice
1/2 teaspoon fresh minced rosemary
6-8 oz heavy whipping cream**
Salt and fresh ground pepper to taste
Butter or neutral-flavored oil as needed
METHOD:
Preheat oven to 325°F.
Heat a sauté pan over medium-high heat. Season chops generously with salt and pepper. Add butter or oil to the pan, then sear chops until browned on both sides. Transfer to an oven-safe dish and place in the oven to finish cooking, about 8–10 minutes.
If the pan is dry, add a little butter. Sauté the apple slices until lightly browned and slightly softened, then transfer to a bowl. Add the shallots to the pan (with more butter if needed) and cook until translucent. Stir in the rosemary.
Carefully add the apple brandy. Reduce by about 80%, until only a small amount of liquid remains. (Optional: flambé by briefly igniting the warmed brandy vapors—see Chef Notes for safety tips.)
Pour in the apple cider and reduce again by 80%. Add 6 oz of heavy cream and bring to a gentle simmer. Reduce until the sauce is thick enough to coat the back of a spoon. Stir in any juices from the resting pork chops. Taste and adjust seasoning.
Return the apples to the pan to warm through. If the sauce becomes too thin, reduce briefly; if it’s too thick, stir in a splash of the reserved cream.
Plate the pork chops and spoon the apple cream sauce over the top. Serve immediately.
YIELD: 4 servings
CHEF NOTES:
- Pair this dish with Belgian endive and kasha (buckwheat groats) for a classic Normandy-inspired meal.
- Use heavy whipping cream only; lighter creams may not reduce properly. After reducing, each serving contains only about 1.5 oz of cream.
- Osocalis is a local distillery in Soquel, CA, producing Norman-style apple brandy with French methods.
