Return to listing

Pork with Apples and Calvados

There are some luxuries in the kitchen that really do help to perk up certain dishes, and one of these is a bottle of Calvados because it seems to have within it all the concentrated aroma and flavour of an apple loft. 


This recipe can be doubled for four people, using a larger pan. It is great served with new potatoes and fine green beans to absorb all that lovely sauce.

 
 

This recipe first appeared in Sainsbury’s Magazine (Dairy Collection).

Method

First of all, heat half the oil and half the butter in the frying pan over a medium heat. Then add the apples and shallots together with the sugar and turn the heat up high. Toss everything around until caramelised and tinged brown at the edges (this will take about 6-8 minutes), then use a draining spoon to transfer on to a plate to cool. 


Next, pat the chops dry with a piece of kitchen paper and season them with salt and pepper. 

Now add the rest of the oil and butter to the pan and, keeping the heat high, brown the chops for about 5 minutes on each side. After that, heat the Calvados in a small saucepan and, when it is hot, set light to it and pour it carefully over the browned chops (it's a good idea to have a large pan lid handy just in case!). 

When the flames have died down, pour the cider into the pan, lower the heat to medium and allow the sauce to bubble and reduce for about 15 minutes or until it has turned syrupy. 

After that, stir in the crème fraîche and reduce the heat. Return the caramelised apples to the pan to heat through briefly, then taste to check the seasoning. 

Serve the chops with the sauce poured over them.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Braised Pork with Prunes Serves 4

Braised Pork with Prunes

Wintry comfort food at its best - this French classic feature pork, prunes, apples and spices with a crisp potato topping. All you need to serve it with is some seasonal greens or winter carrots.

 
 
Cider-braised Pork with Cream and Mushrooms Serves 4

Cider-braised Pork with Cream and Mushrooms

Delia first ate this appetising pork dish near her home in Suffolk, using local cider. It's passed the test of time and is every bit as good now as it was then.

 
 
Cider-glazed pork chops with a confit of apples and shallots  Serves 4

Cider-glazed pork chops with a confit of apples and shallots

Cider, pork and apples combine to mouthwatering effect in this lovely special supper dish from Delia.

 
 
Classic Roast Pork with Crackling and Roasted Stuffed Apples with Thyme and Parsley Serves 8

Classic Roast Pork with Crackling and Roasted Stuffed Apples with Thyme and Parsley

A true feast is on offer here - perfect for a large Sunday lunch gathering. The pork yields plenty of crackling and the tart flavours of the stuffed roasted apples provide the perfect complement to the meat.

 
 
Glazed Bacon-wrapped Pork Sausages with Crispy Cheese Potato Skins Serves 4

Glazed Bacon-wrapped Pork Sausages with Crispy Cheese Potato Skins

This is a complete meal for four, which has a great deal going for it in terms of child appeal yet, at the same time, will be equally appreciated by young-at-heart adults.

 
 
Marinated Pork with Coriander Serves 2-3

Marinated Pork with Coriander

Try to start this recipe the day before: it's a triumph of classic Greek cooking and one of the best ways of cooking pork, with wine and spices.

 
 
Marinated Pork with Jerk Seasoning and Grilled Pineapple Salsa Serves 6

Marinated Pork with Jerk Seasoning and Grilled Pineapple Salsa

Spicy jerk seasoning is a brilliant way to bring the sunshine taste of the Caribbean to everyday foods such as pork or chicken. The grilled pineapple salsa adds yet another tropical element to this summery recipe.

 
 
Pork Braised in Sherry with Tomatoes and Chorizo Serves 6

Pork Braised in Sherry with Tomatoes and Chorizo

A birthday celebration in Majorca allowed Delia to indulge her love of Spanish food with this easy, flavourful recipe. Give it a try!

 
 
Pork Florentine Serves 2-3

Pork Florentine

Pork and cheese is a classic combination, used here by Delia to create a substantial and flavourful supper or lunchtime bake with the addition of spinach.

 
 
Pork with Pickled Walnut Stuffing Serves 8

Pork with Pickled Walnut Stuffing

This elegant recipe features a mixture of flavours that is totally sublime… perfect for entertaining during the winter months.

 
 
Spanish Braised Pork with Potatoes and Olives Serves 4-6

Spanish Braised Pork with Potatoes and Olives

A wonderful one-pot winter warmer, originally devised by Delia in 1978 - proof that the very best recipes are timeless!

 
 
Stuffed Pork Tenderloin with Fresh Herbs Serves 4

Stuffed Pork Tenderloin with Fresh Herbs

A no-fuss way to cook and serve roast pork, stuffed with vibrant fresh herbs for a pairing made in paradise.

 
 
Smoked Loin of Pork with Citrus, Rum and Raisin Sauce Serves 6

Smoked Loin of Pork with Citrus, Rum and Raisin Sauce

Nothing goes better with pork than this sublime citrus, rum and raisin sauce, ideally made the day before so that the flavours really develop. A classy way to serve pork.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Hollow Pavlova
31 Aug 2014 02:27
Coffee Break Well Done!
27 Aug 2014 14:17
Food and travel Short break ideas
13 Jul 2014 08:31
Ingredients Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
Can Anyone Help? Me too....
30 Aug 2014 18:15
Books me too
17 Jul 2014 16:38
Equipment Electric Slow Cookers
30 Aug 2014 08:51
Gardening What's happening in your garden
24 Aug 2014 17:44
 
NetObserver
CMS solutions by REDtechnology.com