Pork Chops with Apple Sauce |
| Marinade: 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 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. |