Pork Chops with Apple and Calvados Sauce

Ingredients

• 4 pork chops (about 300 g each)
• Salt
• freshly ground pepper
• 2 tbsp olive oil
• 2 Apples
• 3 tbsp butter
• 1 tbsp honey
• 350 ml poultry broth
• 2 tbsp marjoram leaves
• 1 onion
• 2 tbsp spelt whole-grain flour
• 60 ml Calvados
• 100 ml heavy cream
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Rinse the chops, pat dry and score the fat edge several times. Season with salt and pepper and sear in a hot pan with 2 tbsp oil on both sides until browned.

2. 2.

   Remove the chops from the pan and place them on a rack in a preheated oven at 150 °C (130 °C fan; gas: level 1–2) for 15–20 minutes to finish cooking, keeping the fat drippings below. Drain the fat from the pan.

3. 3.

   Meanwhile wash the apples, quarter them, remove the cores and cut each quarter into strips. Add 1 tbsp butter to the hot pan with the drippings and quickly sauté the apple strips. Drizzle with honey and pour in about 75 ml broth. Season with salt and pepper, sprinkle marjoram, cover and remove from heat.

4. 4.

   For the Calvados sauce peel and dice the onion. Brown it in the remaining butter until golden brown. Sprinkle flour over it, deglaze with Calvados and add the rest of the broth. Stir in heavy cream and let simmer gently for about 10 minutes until slightly thickened. Puree with a hand blender and season with salt, lemon juice and pepper.

5. 5.

   Plate the pork chops, arrange the apple strips on top and serve with the Calvados sauce.

6. 6.