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Categories:
olive oil calvados brandy fresh thyme bay leaves salt pork loin chops butter olive oil parsley thyme salt apples calvados brandy Brown Sauce cider vinegar
Viewed: 53 - Published at: 6 years agoIngredients
- 1/2 cup olive oil
- 1/2 cup Calvados brandy
- 2 tablespoons fresh thyme, chopped
- 2 bay leaves
- Salt and pepper, to taste
- 4 double-cut pork loin chops, 1 1/2 to 2 inches thick (bone in)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 bunch fresh flat-leaf parsley, chopped
- 1 bunch fresh thyme, chopped
- Salt and pepper, to taste
- 4 Granny Smith apples, peeled, cored and sliced
- 1/2 cup Calvados brandy
- 1 cup brown sauce, prepared or chicken broth
- 1/4 cup cider vinegar
Method
- In a shallow pan, pour marinade over pork chops and marinate for 1 hour.
- Remove the meat from the marinade and drain off the excess.
- In a skillet over high heat, pan-sear the pork chops on both sides in butter and oil to seal in juices.
- Sprinkle with a handful of fresh chopped parsley and thyme; season with salt and pepper.
- They should be well browned on the outside and pink in the center.
- Transfer the pork chops to a roasting pan, place in a single layer and set aside.
- In the same skillet, saute apples in a bit more butter and oil, add more parsley and thyme.
- Deglaze the pan with brandy.
- Pour in brown sauce and cider vinegar to create a pan sauce.
- Spoon the apple sauce over the pork chops.
- Sprinkle with more chopped herbs and salt and pepper.
- Roast in a preheated 325 degree oven for 15 to 20 minutes.
- A meat thermometer inserted into the pork should read 155 degrees F.
