French-Style Pork Chops with Apples and Calvados

Ingredients

• 4 bone-in pork rib chops (12- to 14-ounce each, 1 inch thick)
• kosher salt (for seasoning)
• pepper (to taste)
• 4 Gala or Golden Delicious apples (peeled and cored)
• 2 slices bacon (cut into 1/2-inch pieces)
• 3 shallots (sliced)
• ground nutmeg (pinch)
• 0.5 cup Calvados (divided into two 1/4 cup portions)
• 1.75 cups apple cider
• 1.25 cups chicken broth (divided (1 cup for sauce, 1/4 cup for skillet))
• 4 fresh thyme sprigs
• 0.25 tsp fresh thyme (minced)
• 2 tbsp unsalted butter
• 2 tsp vegetable oil
• 0.5 tsp apple cider vinegar (up to 1 tsp)

Steps

1. 1

   Evenly sprinkle each pork chop with 3/4 teaspoon of kosher salt. Place the chops on a large plate, cover loosely with plastic wrap, and refrigerate for 1 hour.

2. 2

   While the chops rest, peel and core the apples. Cut 2 of the apples into 1/2-inch pieces for the sauce.

3. 3

   Cook the bacon pieces in a medium saucepan over medium heat until crisp, about 5 to 7 minutes.

4. 4

   Add the sliced shallots, a pinch of ground nutmeg, and 1/4 teaspoon salt to the saucepan. Cook, stirring frequently, until the shallots are softened and beginning to brown, 3 to 4 minutes.

5. 5

   Remove the pan from the heat. Add 1/4 cup of Calvados and let it warm through for about 5 seconds. Wave a lit match over the pan until the Calvados ignites, then shake the pan gently to distribute the flames. When the flames subside (30 to 60 seconds), cover the pan for 15 seconds to ensure the flame is completely extinguished.

6. 6

   Add the remaining 1/4 cup of Calvados and repeat the flambéing process. The flames should subside after 1 1/2 to 2 minutes. If you have trouble igniting the second addition, return the pan to medium heat briefly to bring it to a bare simmer, then remove from heat and try again.

7. 7

   Once the flames have extinguished, increase the heat to medium-high. Add the apple cider, 1 cup of chicken broth, 4 thyme sprigs, 2 tablespoons of unsalted butter, and the chopped apples. Bring the mixture to a rapid simmer.

8. 8

   Cook, stirring occasionally, until the apples are very tender and the liquid has reduced to approximately 2 1/3 cups, about 25 to 35 minutes. Cover the pan and set aside.

9. 9

   Adjust an oven rack to the middle position and preheat the oven to 300°F (150°C). Slice the remaining 2 apples into 1/2-inch-thick rings.

10. 10

    Pat the pork chops dry with paper towels and evenly sprinkle each chop with pepper to taste.

11. 11

    Heat 2 teaspoons of vegetable oil in a 12-inch skillet over medium heat until it begins to smoke. Increase the heat to high and brown the chops on both sides, about 6 to 8 minutes total.

12. 12

    Transfer the chops to a large plate and reduce the skillet heat to medium. Add the apple rings to the skillet and cook until lightly browned, 1 to 2 minutes.

13. 13

    Add the remaining 1/4 cup of chicken broth to the skillet and cook, scraping up any browned bits with a rubber spatula, until the liquid has evaporated, about 30 seconds.

14. 14

    Remove the pan from the heat. Flip the apple rings over and place the pork chops directly on top of the rings. Transfer the skillet to the oven.

15. 15

    Cook until the chops register an internal temperature of 135 to 140°F (57 to 60°C), about 11 to 15 minutes.

16. 16

    Transfer the chops and apple rings to a serving platter, tent loosely with foil, and let rest for 10 minutes.

17. 17

    While the meat rests, strain the apple/brandy mixture through a fine-mesh strainer into a large bowl. Press firmly on the solids with a ladle or rubber spatula to extract all liquid; discard the remaining solids. Be sure to scrape any apple solids from the bottom of the strainer into the sauce.

18. 18

    Stir the 1/4 teaspoon of minced thyme into the sauce. Season with apple cider vinegar (start with 1/2 teaspoon), salt, and pepper to taste. Transfer the sauce to a serving bowl and serve alongside the chops and apple rings.

Notes

Salting the chops an hour before cooking is essential for moisture retention. An evenly heated skillet (preheated for 5 minutes) ensures a proper sear. The apple rings serve as a bed to elevate the chops, allowing for even cooking in the oven. Flambéing in two batches is critical for developing the sauce's complexity.

Nutrition per serving

• main
• pork
• apples
• French
• dinner
• pan-seared
• baked
• flambé